I .

ORIGINAL SUBMISSION
SR I 1111111111111II 1111
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J une 21,2006
Office of Food Additive Safety (HFS-200)
Center for Food Safety and Applied Nutrition
Food And Drug Admilnistration
5100 Paint Branch Parkway
Colilege Park, MD 20740-3835
Re: Notification of GRAS Status Regarding Barley Betafiber
The undersigned, Cargill, Incorporated, a Delaware corporation with a principal place of
business in Wayzata, Minnesota, submits this GRAS Notification with respect to BarlivTM
brand barley betafiber, Cargills barley beta-glucan soluble fiber concentrate. Cargill has
determined this material to be Generally Recognized As Safe (GRAS) based on
scientific procedures as per proposed regulation 21 CFR I 70.36.
This GRAS determination is supported by the evaluation of an independent panel of
recognized experts (Expert Panel) qualified by their scientific training and relevant
national and international experience to evaluate the safety of food and food ingredients.
Following in-depth evaluation, the Expert Panel unanimously concurred that BarlivTM
brand barley betafiber, meeting cited product specifications and used in accordance with
current Good Manufacturhg Practice (cGMP), as in 21 CFR $1 82.1 (b), is GRAS for
general addition to all foods except infant formula and meat or poultry products, at levels
consistent with cGMP. Y
The GRAS determination for the general food use of barley betafiber is based on the
weight of the information provided in a comprehensive Report to the Expert Panel, which
is provided in this GRAS Notification. Some key points of the basis for the determination
of GRAS status are outlined below. These and other supporting factors are discussed in
greater detail throughout the Notification:
Barliv barley betafiber is produced from whole grain barley by enzymatic
hydrolysis. Beta-glucan is isolated using a series of centrifugations and additions of
ethanol. The resulltant material is dried, milled and sifted to obtain a finished product.
The product contains only components of barley, substances that are formed from it
by the action of applied GRAS enzymes, or residues from the applied solvents and
processilng aids. The applied solvents, i e., water and denatured ethanol, and
processing aids meet appropriate specifications for use in food production.
The primary component of BarlivTM barley betafiber, 270% (1,3) and (1,4)- p-glucan,
is widely present in numerous grains and other plants. Beta-glucan is therefore
consumed not only from barley but also from other cereals and edible plants (e.g.,
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oats, rye, wheat, mung beans). Adverse effects due to the consumption of beta-
gllucans from such foods have not been reported. Particularly relevant in th*& regard'
is the safe use of oat-derived beta-glucan isolates for more than 10 years (e.g.,
oatrim with a p-glucan content of up to 15%).
In passing through the digestive tract, beta-glucan is not absorbed to any significant
degiree because of its large molecular size. Therefore, direct systemic effects due to
albsorbed beta-glucan are unlikely. Interactions of beta-glucans with cells of the
smalll-intestinal mucosa, if there are any, are not known to entail potential adverse
effects.
Barley betafiber, meeting the manufacturing specifications described in this
Notification, has been examined in 28-day toxicity studies in rats and mice. In these
studlies, the highest dose tested (10% of the diet, corresponding to an intake of about
21 and 8 g/kg body weighvday in mice and rats, respectively) was the no-observed-
adverse-effect level (NOAEL).
This GRAS determination by Cargill Incorporated meets the requirements of 201 (s) of
the Federal Food, Drug, and Cosmetic Act; 21 CFR. s170.3 and 170.30; and the
amendments to these rules proposed at 62 Fed. Reg. 18960. The data and information
that are the basis for this GRAS determination are available for the Food and Drug
Administration's (FDA) review and copying, and will be sent to FDA upon request.
Please direct any questions regarding this Notification to Lore Kolberg, Cargill,
Incorporated) at 952-742-1047. Correspondence may be sent to Lore Kolberg at the
address below.
Yours very truly,
Cargilll, Incorporated
By:
Lore Kollberg
Manager, Regulatory and Scientific Affairs
Cargill, Incorporated
15407 McGinty Road West
Wayzata, MN 55391
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Notification of GRAS Status Regarding Barley
Betaf i ber
Submitted by:
.f I.
Cargill, Inc.
15407 McGinty Road West
Wayzata, Minnesota
5539 1
J une 8,2006
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4.0
5.0
6.0
7.0
8.0
Notification of GRAS Status Regarding Barley Betafiber
Table of Contents
Page
Introduction
1.1 Declaration of GRAS Status
1.2
1.3
Regulatory Basis For GRAS Notification
Summary Basis for GRAS Status
Physicochemical and Chemical Properties 5
2.1 Chemical Properties 5
2.2 Physicochemical Properties 8
2.3 Other Properties Relevant to the Use of Barley Betafiber as a Food Ingredient 8
Manufacturing of Barley Betafiber 9
3.1 Barley Grain 9
3.2 Manufacturing of Barley Betafiber 10
3.3 Safety of Raw Materials, Chemicals and Enzymes Used in the Process 12
Barley Betafiber Specifications 13
4.1 Product Specifications 13
4.2 Potential Impurities 14
4.2.1 Impurities from Raw Materials, Process Chemicals and Enzymes 14
4.2.2 Impurities from Saccharification 16
4.2.3 Microbiological Impurities 16
Consumption of Barley in the U.S. and Abroad
5.1 Consumption of Oat Beta-Glucan Concentrates
17
18
Intended Uses in Food 19
6.1 Use for a Technological Purpose 19
6.2 19
Barley Beta-Glucan is a Dietary Fiber in Analytical Terms 20
Barley Beta-Glucan is a Dietary Fiber in Physiological Terms 20
Use for a Dietary Purpose as Soluble Dietary Fiber
6.2.1
6.2.2
Safety Exposure Assessment of Proposed Generai Food-Use Application of Barley
Betafiber 22
Biological Data
8.1 Absorption, Disposition, Metabolism and Excretion (ADME)
8.1.1 Studies in Rats
8.1.2 Studies in Humans
8.2.1 Toxicity in Rats
8.2.2 Toxicity in Mice
8.2.3 Genotoxicity Tests
Studies of the Cholesterol-Lowering Effect of Beta-Glucan from Barley
8.3.1 Studies in Hamsters
8.2 Toxicological Studies
8.3
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8.3.2 Studies in Rats
8.3.3 Studies in Humans
Studies on the Modulation of Blood Glucose by Beta-Glucan from Barley
Studies on Immune-Modulating Effects of Beta-Glucan from Barley
Tolerance Studies in Human Volunteers
8.7.1
8.7.2 Phytic Acid
8.7.3 Amylase and Proteinase Inhibitor(s)
8.4
8.5
8.6
8.7 Interaction with Nutrient Absorption
Direct Interaction with Vitamin and Mineral Absorption
9.0 Special Labeling Requirements
1O:O References
Appendix A
Appendix B
Appendix C
Appendix D
Appendia E
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Report of the Expert Panel on the Generally Recognized As Safe (GRAS)
Status of Barley Betafiber
Patent Application for an Improved Dietary Fiber Containing Materials
Comprising Low Molecular Weight GIucan
Specifications of Enzymes Used in the Production Process
Background Paper for GRAS Affirmation of Oatrim
Barley Betafiber Mycotoxin Analytical Results
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39
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42
42
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43
43
44
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List of Tables
Table 3-1 Barley Composition 9
Table 4-1 Specifications of Barley Betafiber 13
Table 4-2 Analyses of Barley Betafiber 13
Table 4-3 Nutritional Analyses of Barley Betafiber 14
Table 4-4 Results of a-Amylase Detection Method 16
Table 8-1
35
Summary of Human Clinical Trials Utilizing Barley or Barley Products
Table 8-2 Phytic Acid Content of Barley Betafiber 43
List of Figures
Figlure 1-1
Figure 2-1
Figure 2-2
Figure 3-1
Beta-Glucan Structure by Source of Beta-Glucan
P-Glucan Conformation as Found in Barley Betafiber
Schematic Representation of 0-Glucan Structure
Flow-Chart of Barley Betafiber Production
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1 .O INTRODUCTION
1.1 Declaration of GRAS Status
Barley betafiber, marketed by Cargill as BarlivTM, is a barley P-glucan concentrate (extract) with
a 6-glucan content of 270%. It is intended for use primarily for its value as a source of dietary
fiber. Barley betafiber is obtained from food-grade barley by water extraction at elevated
temperature (95" to 100OC). Starch is removed during the extraction process by treatment with
food grade enzymes, and the @-glucan-rich extract is recovered by precipitation with food-grade
denatured ethanol. The obtained extract (barley betafiber) is composed of polysaccharides with
a molecular weight range of 0.5 to 2,000+kiloDaltons (kDa), demonstrating a weight-average
molecular weight of 50 to 400 kDa. Barley betafiber, or BBF, contains 270% P-glucan, 2 12%
moisture, 3% or less of protein and inorganic salts, and smaller amounts ( 4 % each) of sugars
and lipids. Using AOAC official methods of fiber analysis, the total dietary fiber content is about
75% to 95%.
Cargill is submitting this Notification regarding the GRAS (Generally Recognized As Safe) status
of barley betafiber for the general addition to all foods, excluding infant formula and meat or
poultry products. GRAS status is established for general food use at levels consistent with
culrrent good manufacturing practice (cGMP). This determination is supported by the evaluation
of an independent panel of recognized experts, hereinafter referred to as the Expert Panel,
qualified by their scientific training and relevant national and international experience to evaluate
the safety of food and food ingredients. A comprehensive search of the scientific literature for
safety and toxicological information on barley betafiber, constituent @-glucans, and related
barley-derived products was conducted through December 2005 by Cantox, summarized by
Cantox, and inclluded in a report to the Expert Panel. This report was subsequently made
available to the members of the Expert Panel to assist and facilitate their evaluation of the
GRAS status of barley betafiber.
The Expert Panel independently evaluated the material submitted, as well as other materials
deemed appropriate or necessary. Following an independent critical evaluation, the Expert
Panel conferred and unanimously concluded that barley betafiber, meeting the specifications
cited, is Generally Recognized As Safe (GRAS) by scientific procedures for general use in all
foods, excluding infant formula and meat or poultry products, at levels consistent with cGMP.
signed copy of the Expert Panel Report is provided herein as Appendix A of this GRAS
Notification.
1.2 Regulatory Basis For GRAS Notification
Cargill wishes to notify the United States Food and Drug Administration (FDA) that, following
consultation with a panel of independent experts, qualified by training and experience, Cargill
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has determined that use of barley betafiber, possessing a p-glucan content of 270%, is
Generally Recognized As Safe (GRAS) for general food use for its nutritional value (source of
dietary fiber), as a thickening agent, a texturizing agent, a humectant, and a fat replacer at
levels consistent with cGMP. The determination that barley betafiber meets the applicable
requirements for the technical element and common knowledge element of GRAS status is the
result of a consensus among a panel of qualified experts that there was reasonable certainty
that this substance, barley betafiber, possessing a @-glucan content of 270%, would not be
harmful under the intended conditions of use. The scientific data and information summarized
in this GRAS Notification reflects a thorough review of the relevant literature dealing with barley
betafiber and, generally, p-glucans from numerous sources, compendia, books, and reviews.
This GRAS Notification provides information required by proposed 21 CFR $1 70.36(~)(2), (3),
and (4) to support an evaluation by a panel of qualified experts in fulfillment of the requirements
of 21 CFR 170.36(~)(4)(l)(c). The requirements of the proposed regulation with the sections
containing the relevant information are described below:
Requirements of the Proposed Rule: Section
2,394
0 $1 70.36(~)(2): Detailed information about the identity of the notified substance;
composition; method of manufacture; characteristic properties; and specifications
0 170.36(~)(3): Information on any self-limiting levels of use 5,6,7
0 $1 70.36(~)(4)(1)(a): Comprehensive discussion of, and citations to, generally
available and accepted scientific data and information, including consideration of
probable consumption
$170.36(~)(4)(l)(c): The basis for concluding that there is a consensus among 2, 3, 4,5,6, 7,8
qualified experts that there is reasonable certainty that the substance is not
harmful under the intended conditions of use
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1.3 Summary Basis for GRAS Status
The GRAS determination for the general food use of barley betafiber at levels consistent with
cGMP is based on the weight of the information provided in a comprehensive Report to the
Expert Panel, which is contained in this GRAS Notification. A summary basis for the
determination of GRAS status is provided below and is discussed in greater detail throughout
this Notification:
(1)
Barley betafiber is produced from whole grain barley by enzymatic hydrolysis. Beta-
glucan is isolated using a series of centrifugations and additions of ethanol. The
resultant material is dried, milled and sifted to obtain a finished product. The product
contains only components of barley, substances that are formed from it by the action of
applied GRAS enzymes, or residues from the applied solvents and processing aids. The
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applied solvents, Le., water and denatured ethanol, and processing aids meet
appropriate specifications for use in food production.
(2)
Beta-glucan can be derived from several sources, including yeast, bacteria, fungi and
cereals, suchl as oats, barley and rye. Each type of P-glucan has a unique structure in
which glucose is linked together in different ways, giving the molecules different physical
properties and potentially leading to different biological effects.
Fig. 1-1 Beta-Glucan Structure by Source of Beta-Glucan'
' Biothera website, http://www.imucell .com/irnucell/pages/learn-beta.htrn
The primary component of barley betafiber, 270% (1,3) and (1 ,4)- P-glucan, is widely
present in numerous grains and other plants. Beta-glucan is therefore consumed not
only from barley but also from other cereals and edible plants (e.g., oats, rye, wheat,
mung beans). Adverse effects due to the consumption of P-glucans from such foods
have not been reported. Particularly relevant in this regard is the safe use of oat-derived
0-glucan isolates for more than 10 years (e.g., oatrim with a P-glucan content of up to
1 5%).
(3)
Barley is a traditional food with a long history of safe use. In Maghreb countries (e-g.,
Morocco, Algeria, Tunisia), barley is used in a variety of traditional foods (e.g., bread,
soup, porridge), resulting in an average intake of up to 172 g/person/day (Morocco). At
this level of barley intake, approximately 6 g/person/day of pure P-glucan is consumed
(Ferrante et a/., 2001). Importantly, the preparation of the mentioned foods involves
cooking for extended periods of time, which ensures extraction of P-glucan from its
natural context (cell walls and proteoglycan complexes). Therefore, the physiological
properties of P-glucan as a dietary fiber may be found in these traditional foods, as is
intended to be achieved with the use of barley betafiber in all potential food and
beverage sources.
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(4)
IIn passing through the digestive tract, P-glucan is not absorbed to any significant degree
because of its large molecular size. Therefore, direct systemic effects due to absorbed
B-glucan are unlikely. Interactions of P-glucans with cells of the small-intestinal mucosa,
if there are any, are not known to entail potential adverse effects.
(5)
The toxicity of barley betafiber, meeting the manufacturing specifications described in
this Notification, has been examined in 28-day studies in rats and mice. In these
studies, the highest level tested (1 0% of the diet, corresponding to an intake of about 21
and 8 g/kg bw/d in mice and rats, respectively) was the no-observed-adverse-effect level
( NO A E L) .
(6)
A blinded clinical trial was conducted in which 155 subjects (75 men and 80 women,
mean age: 55 * 11.1 years) were divided into four dose groups. Each group consumed
either high or low molecular weight formulations of barley f3-glucan over the course of 10
weeks at either 3 g per day or 5 g per day. The study was designed to assess the
cholesterol-lowering properties of a diet rich in P-glucan through the consumption of
BBF. After 6 weeks of treatment, BBF (low molecular weight barley P-glucan)
significantly improved low-density lipoprotein cholesterol (LDL-C) and total cholesterol
(TC). Moreover, treatment in each dose group consuming either 3 g or 5 g of BBF was
welli tolerated over the entire course of the study (Pins et a/., 2006).
(7)
A review of literature published through the end of 2005 identified numerous studies that
were conducted in animals (mainly in rats and hamsters) and humans on the potential
plasma cholesterol lowering effect of barley-derived products with elevated P-glucan
content. The attenuating effects of such products on the glycemic and insulinemic
response to food have been investigated as well.
(8)
Phytic acid ,is a natural component of cereal grains with a known inhibiting effect on the
intestinal absorption of certain minerals (e.g., calcium). Previous analyses of barley
betafiber have shown that phytic acid is not concentrated in the extraction and isolation
process.
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2.0 PHYSI%OCHEMICAt AND CHEMICAL PROPERTIES
2.1 Chemical Properties
common or usual name: Barley betafiber
Chemical names: P-D-Glucan; (1 +3), (1 +4)-P-D-Glucan; and/or 0-Glucosylglucan
Synonyms: Barley gum, barley fiber, barley beta-glucan
Brand name: BarlivTM
'CAS Registry 'Numbers: 9041 -22-9
This CAS number applies to B-D-glucans of any origin (e.g.,
barley, oat, mushroom, yeast, etc.).
55965-23-6
This CAS number applies to mixed-linkage (1+3), (1 +4)-P-D-
glucans.
Empirical formula:
Molecular weight: The weight-average molecular weight (MW) of barley betafiber,
which is the subject of this Notification, is approximately 50-400
kDa. The molecular weight of 6-glucan from barley has been
reported to range from about 500 kDa to 3,330 kDa depending
upon cultivars and applied extraction procedures (Beer et a/.,
1997; Fastnaught, 2001 ; Gomez et a/., 1997).' Lower values of
80 kDa to 300 kDa (Huth et a/., 2000; Saulnier et a/., 1994;
Wood et al., 1991 b; Woodward et al., 1983a, 198313) have been
observed as well. For processed foods, the molecular weight
distributions (of P-glucan from oat products) have been reported
to range from c250 kDa to >I ,000 kDa (Kerckhoffs et a/., 2003).
Chemica'l' structure: Beta-glucan from barley (Hordeum vdgare) is not a distinct
chemical substance. It is a polysaccharide of unbranched,
(linear, mixed-linkage (143), (1 -+4)-P-D-glucans (Figures 2-1
Determination of molecular weight is hampered by formation of labile molecular aggregates. There is
a suggestion that this aggregation is enhanced athigher temperature (70C) (Gomez et a/., 1997).
1
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and 2-2). Barley and oat derived 0-glucans contain about 70%
(1 44) linkages and 30% (1 +3) linkages (Saulnier et a/., 1994;
Woodward and Fincher, 1983). Blocks of typically three or four
(1 +4)-linked p-glucosyl units are connected by (1 +3) linkages.
Thus, P-glucan might be considered as a series of (1+3)-linked
cellotriosyl and cellotetrosyl units (Buliga and Brant, 1986;
Woodward et a/., 1983a, 1983b, 1988) (Figure 2-2). However,
blocks of 5 to 11 (l+4)-linked glucosyl units are also present in
lower proportions (Woodward and Fincher, 1983).
Beta-glucan from barley appears to consist of fewer
tetrasaccharide and more trisaccharide building blocks and may
have a lower molecular weight than 0-glucan from oat. Beta-
glucan from wheat contains even more trisaccharides than p-
glucan from barley. in other words, the composition of p-
glucans from oat, barley and wheat form a continuum.
However, the respective differences are rather small and would
not be expected to result in physiological differences (Beer et
a/., 1997; Cui et a/., 2000; Edney et a/., 1991 ; Wood et a/., 1989,
1991 a, b).
Figure 2-1 Beta-Glucan Conformation* as Found in Barley Betafiber
Cellotriosyl unit Cellotetrosyl unit
@ glucose molecule
* Buliga and Brant, 1986
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P-(1-+3) linkage
- P-(1+4) linkage N
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Fiaure 2-2 Schematic Representation of Beta-Glucan Structure3
Buliga and; Brant, 1986
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2.2 iPhysicochemical Properties
Solubility in water: Soluble, depending upon conditions (heat, shear).
Viscosity: Aqueous solutions of mixed-linkage P-glucans exhibit a high
viscosity, which is related to their chemical structure and degree
of polymerization. For f3-glucan from barley, a higher viscosity
was reported than for carboxymethyl cellulose (CMC), both in
1 % solution (Lee et a/., 1995). However, the viscosity of barley-
derived P-glucan varies widely depending upon barley cultivar
and the applied extraction method (Bhatty, 1987, 1992). Low
molecular weight (LMW) f3-glucan, Le. barley betafiber, has a
significantly lower viscosity than native barley p-glucan and is
therefore more suitable for food applications that do not require
additional thickness, e.g., beverages.
2.3 Other Properties Relevant to the Use of Barley Betafiber as a Food
Ilngredient
Chemical Stability: Barley betafiber is stable in storage at ambient temperature. In
aqueous solutions, it is stable (Le., is not hydrolyzed) at a pH
range from 3 to 10.
Thermal stability: Under the temperature conditions applied typically during the
processing and storage of food, P-glucan is stable. The terminal
reducing glucose molecules of 0-glucan may undergo Maillard
reactions on heating (Koksel et a/., 1999).
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Component
Starch
I :e
Content ("h dry weight)'
60 to 64
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3.0 MANUFACTURING OF BARLEY BETAFIBER
3.1 Barley Grain
P-Glucans
Cellulose
Mixed-linkage f3-glucans occur at relatively high concentrations in cereal seeds. Barley grain,
as described in Table 3-1 , contains about 3.6% to 6.1 % P-glucans, but higher levels (up to 17%)
have also been reported (J adhav et a/., 1998). The association of P-glucans with proteoglycans
and the presence of starch and other non-starch polysaccharides (Le., arabinoxylans)
complicates their isolation in pure form. Furthermore, enzymes with P-glucanase activity are
present in cereal seeds, which may partially depolymerize 0-glucans during the isolation
process (Knuckles and Chiu, 1999). Finally, the viscosity, molecular weight and reducing value
of the isolated products varies with source and variety of barley and the conditions of the
extraction process due to considerable structural heterogeneity of p-glucans and other
associated1 polysaccharides (Bhatty, 1987; Edney et a/., 1991 ; Huth et a/., 2000; lzydorczyk et
a/., 1998; Xue et a/., 1991 ). Therefore, a manufacturing process that is to yield a P-glucan
extract of consistent quality and purity must be well controlled.
3.6 to 6.1
1.4 to 5.0
Proteins
LiDids
Arabinoxylans I 4.4 to 7.8
8t o 15
2 to 3
Minerals (ash)
Simple carbohydrates (glucose, fructose, sucrose, maltose) I 0.41 to2.9
2 to 3
0.16 to 1.8 Oligosaccharides (raffinose, fructosans) I
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A speciiic method is available for the measurement of mixed-linkage P-glucan in barley, malt,
wort and beer (AOAC 'Method 995.1 6). In this method, the dissolved or hydrated test sample is
treated with purified lichenase (EC 3.2.1.73), which hydrolyzes the p-glucan to oligosaccharides.
In an aliquot, these oligosaccharides are further degraded to glucose by the action of added p-
glucosidase. Free glucose is then measured by UV absorbance before and after the (3-
glucosidase treatment. The f3-glucan content is calculated from the difference. This method
has been developed for the measurement of mixed-linkage p-glucan in certain foods of low
complexity and/or high p-glucan content and would appear to be applicable for measurement of
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naturally present or added mixed linkage 0-glucan in other foods as well. However, in some
cases it may be necessary to extract the total fiber and determine the mixed linkage p-glucans
in this particular fraction.
3.2 Manufacturing of Barley Betafiber
The manufacturing process employed in producing barley betafiber involves cleaning and de-
stoning barley grain (dehulled or hulless4) and then milling to flour. The flour is charged at a
ratio of 250 to 400 kgs flour to 2,250 liters of water at a temperature of 65" to 75C along with
two enzymes from Genencor. Genencor's Spezyme@ LT-300 enzyme is added at 0.1 0 to 0.75 L
to the flour / water mixture. Genencor's Spezyme@ Fred-L enzyme is added at 0.75 to 3.75 L to
the flour / water mixture. Genencor's Spezyme@ LT-300 enzyme is a low temperature a-
amylase from Bacillus amyloliquefaciens, with at least 30,000 Reference Amylase Units/g.
Genencor's Spezyme@ Fred-L enzyme is a heat-resistant, acid-stable a-amylase from Bacillus
licheniformis, with at least 15,100 Liquefon Units/g5.
If necessary, sodium hydroxide is added during the low temperature hydrolysis to adjust the
solution pH value to a range of 5.5 to 6.5 for optimum enzyme activity. Then, after the desired
time has elapsed for the low temperature hydrolysis, the solution is heated to 95" to 105C and
held1 for 30 to 90 minutes.
After completion of the hydrolysis step, undigested solids are removed from the mixture by
centrifugation. Food Grade ethanol (85% to 95%, denatured with 54.25% ethyl acetate) is
blended with the supernatant at a ratio of about 1.1 liters ethanol per 1 liter of supernatant.
After holding the blend for the desired time, the mixture is centrifuged to isolate the P-glucan
gums.
The recoveredl P-glucan gums are then homogenized with more ethanol. This homogenization
results in dehydration of the @-glucan gums, which harden into small white particles. These
,particles are then isolated from the solution and washed with fresh ethanol. The washed
P-glucan particles are dried under vacuum with a nitrogen purge at a temperature of 50" to
120C. The dried material is discharged, milled, sifted and packaged for customer use.
*
Hulless barley varieties are not truly hulless; rather they have a hull that is held onto the seed loosely.
4
The hull is removed by mechanical separation.
One Liquefon Unit is the measure of the digestion time required to produce a color change with iodine
solution, indicating a definlite stage of dextrinization of starch substrate under specified conditions. A
detailed assay method is available from Genencor.
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Additional information regarding the manufacture of barley betafiber can be found in Appendix
B, which contains the patent application for an improved dietary fiber containing materials
comprising low molecular weight glucan (barley betafiber). A flow scheme of the production
process is shown in Figure 3-1.
Figure 3-1 Flow-Chart of Barley Betafiber Production
C l e a n a n d deston"e.
w
+
Mi l l grai n i nto fl our.
Mi "xf l our , water at60 to 7 0 C ,
a n d enzym e s for the hydrol ysi s of
the pol ys acchari des .
I
I Heattot95" to 105C f orf urther
h yd royl s is o f th e pol ys a.ccharid e s .
I , .
, I
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' I R em ove s o l i d s from s o lwtion
u s i n g, c e 'n trifu g8 e s to g.e n e ra te th,e
, "
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coacervati on the beta- gl ucan ( B G )
p o lym e r.
e q u a l vol um e of ethanol to
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BnG fro rn th e s o I u tio n .
Mi x the B G gum s wi th ethanol to
de- h, ydrate the gum s .
I s o I,a.te the d e -h yd ra l e d B G fro m
the s o !u'tio n..
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3.3 Safety of Raw Materials, Chemicals and Enzymes Used in the Process
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Barley grain that is fit for human consumption is used as the starting material for the production
oi barley betafiber.
Food-grade sodium hydroxide is used as a processing aid only if needed to adjust pH. Sodium
hydroxide is affirmed as GRAS by the FDA for use as a processing aid and a pH control agent
in food (21 CFR $184.1763).
Alpha-amylase from 5. licheniformis is GRAS for food manufacturing per 21 CFR $ 184.1027.
The specifications of the enzyme preparation correspond to culrrent FAONVHO (Codex
Alimentarius) and Food Chemicals Codex (FCC IV) general recommendations for food-grade
enzymes. Specifications for this enzyme, as used in the manufacturing process, are provided in
Appendix C.
Alpha-amylase from B. amyloliquefaciens is GRAS for food manufacturing per 21 CFR
184.1 148. The specifications of the enzyme preparation correspond to current FAONVHO
(Codex Alimentarius) and Food Chemicals Codex (FCC IV) general recommendations for food-
grade enzymes. Specifications for this enzyme, as used in the manufacturing process, are
,provided in Appendix C.
Food grade ethanol (85% to 95%, denatured with ethyl acetate, 5 4.25% by volume) is used as
an extraction solvent. The use and composition of denatured ethanol in production of barley
betafiber complies with regulations of the Alcohol and Tobacco Tax and Trade Bureau (27 CFR
$211 .141 , Code No. 332). The applied ethanol complies with the specifications of denatured
ethanol as established in FCC IV (p. 136).
Ethyl1 acetate (food grade) is GRAS for use as a synthetic flavoring substance and adjuvant (21
CFR $1 82.60). Considering the low toxicity of ethyl acetate (oral LDS0 in rats =11.3 mUkg bw),
the known metabolic fate of this substance (hydrolysis to ethanol and acetic acid) and the low
intake of residual ethyl acetate with barley betafiber, the use of ethyl acetate as a denaturing
agent for ethanol in the manufacturing process of BBF is not of toxicological concern.
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Analyte
O-D-glucan (modified1 AOAC 995.16)
Specifications
270%2
~~
Ethanol3
Lead4
Total mesophilic bacteria (AOAC 966.23)
Salmonella sp. (in 375g) (AOAC 975.55)
Vomitoxin (ppm15
4.0 BARlLEY BETAFIBER SPECIFICATIONS
4.1 Product Speci fi cati ons
The product specifications for barley betafiber are presented in Table 4-1.
Table 4-1 Specifications of Barley Betafiber '
4,000 ppm
10.2 ppm
e1 0,000 CFU/g
Negative
~0.25
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IMoisture (AOAC 934.01 ) I 51 2%
lP-glucan (%) (Modified AOAC 995.16)
IMoisture (%) (AOAC 934.01)
Residual1 Solvents -tOH (ppm)2
Lead ( ~pm) ~
72.41 70.17 70.35
3.6 2.9 4.0
1200 1400 1100
<0.010 c 0.01 0 c 0.010
Barley betafiber specifications do not include a staph coagulase test because Staphy/ococcus
aureus and staphylococcal entertoxins are not considered a significant hazard for this product.
The process starts with raw barley flour, in which S. aureus is not a known significant concern.
The process conditions during barley betafiber production are such that microbiological growth
is inhibited. The finished dry product is then packaged under GMP conditions to minimize the
risk of post-processing contamination. For similar reasons, Salmonella is also not a significant
lhazard for this product, however CargiU quality standards require this specification.
Salmonella sp. (in 3759) ELFA (AOAC 975.55)
Vomitoxin (pprn)
Analyses of barley betafiber against product specifications are presented in Table 4-2.
Nutritional analyses are presented in Table 4-3.
Negative Negative Negative
<0.25 c0.25 4.25
Tab'le 4-2 Analyses of Barley Betafiber '
I Lot #030702-2 I Lot #030703-3 I Lot #30704-1
' 0
Total IPlate Count (CFU/g,) (AOAC 966.23) I 600 I 400 I 600 I
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Calories / 100 g (calculation)
Calories from fat / 100 g (calculation)
Total Fat (%) (AOAC 996.06)
Saturated Fat (%) (AOAC 996.06)
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374.0 371 .O 372.0
0.0 2.0 0.0
0.0 0.2 0.0
ND ND ND
Cholesterol (mg / 100 g) (AOAC 976.26)
Total Carbohydrates (Yo) (calculation)
Sodium (mg / 100 g) (AOAC 975.03,985.01)
Dietary Fiber (%) (AOAC 991.43)
Table 4-3 Nutritional Analyses of Barley Betafiber
<1 <1 C1
19.8 18.8 17.9
91.3 90.8 90.9
80.3 79.3 80.0
I l ot #030702-2 I Lot #030703-3 I Lot #30704-1
Soluble Fiber (/ . ) (AOAC 991.43)
Insoluble Fiber (%)(AOAC 991.43)
80.1 77.7 79.7
0.2 1.6 0.3
Sugars (%) (AOAC 977.20)
Protein (%) (AOAC 968.06)
Vitamin A (IU / 100 g) (Internal Method Medallion)*
Vitamin C (mg I 100 g) (AOAC 967.22)
Calcium (mg / 100 g) (AOAC 975.03, 985.01)
Iron (mg / 100 g) (AOAC 975.03, 985.01)
Ash (Yo) (AOAC 923.03)
0.8 0.8 0.7
2.4 3.1 2.4
400 <loo 400
<2 <2 <2
186.0 168.0 173.0
0.4 0.9 0.3
2.8 3.0 2.7
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4.2 IPotential Impuri ti es
4.2.11 llmpurities from Raw Materials, Process Chemicals and Enzymes
The starting material , food-grade barley, meets Cargills demanding specifications for quality
and is checked for the presence of residues and contaminants (e.g., pesticides and mycotoxins)
at lregular intervals.
Barley contains approximately 2% to 3% lipids. Linoleic acid is the major fatty acid (J adhav et
a/., 1998). Analyses of three lots of barley betafiber revealed a total lipid content of 4% (Table
4-3). Linoleic acid represented about 50% of total fatty acids. Considering the established
safety of whole barley and thus of the lipids contained in it, and further considering that the
amount of llipids which, carried over from the raw material into the final product, would be small,
no limit for lipids i s included in the specifications.
The non-starch polysaccharides of barley grain include: P-glucans, arabinoxylans (pentosans),
which are mostly (about 90%) water insoluble (Fleury et a/., 1997), and small amounts of
glucomannan (Fastnaught, 2001; Henry, 1988; J adhav et a/., 1998). A comparison of values for
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total dietary fiber and P-glucan (soluble fiber) of three batches of BBF indicated that non-P-
glucan dietary fiber accounted for a small percentage of the final product (Table 4-3).
Barley contains about 8% to 15% protein (J adhav et a!., 1998). Most of this protein will be
denatured at the elevated temperature of the starch hydrolysis step. Analysis of five batches of
BBF with the lKjeldahl-Method revealed the presence of 1 % to 3% protein in BBF (Table 4-3).
Deoxynivalenol (DON), also referred to as vomitoxin, is a mycotoxin that is produced by several
species of Fusarium fungi. Fusarium head blight (scab) affects crops of barley, wheat, oats and
rye. While not a thireat to human health, DON produces temporary nausea and vomiting. The
FDA applies an "advisory level" of 1 ppm for DON in finished wheat products for human
consumption. This level, which is not an FDA action level or tolerance limit, provides an
adequate margin of safety to avoid temporary adverse effects from DON. Repeated analysis of
barley betafiber has shown that vomitoxin levels are consistently below 0.25 ppm (Table 4-2).
I
Although none were expected to be present, testing was completed for additional mycotoxins,
including aflatoxin, ochratoxin, zearalenone, fumonisins, T-2 toxin, HT-2 toxin,
diacetoxyscirpenol and neosolanlol. AHtests indicated non-detectable levels of these
mycotoxins. Results are shown in Appendix E.
The applied processing aids (sodium hydroxide and ethanol denatured with ethyl acetate) are of
food-grade quality. Residues of inorganic material (Le., sodium) would be detected in the test
for total ash (AOAC 923.03). Heavy metals would be detected in the test for total heavy metals
(EPA Method 7421). Lead would be detected by the specific test for lead (EPA Method 3050).
Residues of extraction solvent (ethanol) and denaturing agent (ethyl acetate) would be detected
by the test for volatile organic compounds (VOC) (Woodrow et a/., 1995).
The applied enzyme preparations are approved for food use (see Appendix C for specifications
from suppliers). The water-soluble, low-molecular weight components of the enzyme
preparation are removed during the ethanol precipitation and washing steps. The
proteinaceous components may be co-precipitated with the P-glucan during the ethanol
precipitation step. Analysis of batches of BBF revealed protein content of 1.75% to 3.1 % in
Table 4-3. Nonetheless, a-amylase activity was present only in trace amounts or at levels
lbelow the limit of detection in five analyzed samples of BBF, as shown in Table 4-4.
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Sample
Phase IV Blend 1-4
Phase IV Blend 4b-8
Phase V Blend 2
Phase V Blend 3
Phase V Blend 1
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Result (Units/g of Barley Betafiber)
0.035
0.024
0.01 4
NO2
ND*
4.2.2 lmpulrities from Saccharification
Tlhe treatment of co-extracted starch with a-amylase yields starch degradation products which
may also occur in1liquefied starch (enzymatically modified food starch), malt, and malt syrup, all
of which are GRAS under 21 CFR $1 72.892,21 CFR $1 84.1 443a and 21 CFR $1 84.1445,
lrespectively. The bulk of the starch degradation products are removed from BBF during the
ethanol precipitation and washing steps.
4.2.3 Microbiological Impurities
It is unlikely that microorganisms that may have been carried into the process, mainly from the
raw material, would survive the heat and ethanol treatment steps of the production process.
Any surviving microorganisms would be detected in the tests for total mesophilic bacteria
(AOAC 966.23), Staphylococci (AOAC 996.08), Coliforms (AOAC 991.14) and Salmonella sp
(AOAC 975.55).
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5.0 CONSUMPTION OF BARLEY IN THE US. AND ABROAD
The presence of f3-glucans in endosperm cell wall tissues of ryegrass (Lolium multiflorum),
wheat (Triticum aestivum), rice (Oryza sativa) and barley; oat and barley flour; leaves of oats,
wheat and bamboo (Arundinaria japonica); and stems of corn (Zea mays) exemplifies their wide
distribution iln monocotyledons (Buchala and Meier, 1973). Hypocotyl tissues of very young
mung' beans (Phaseolus aureus) have yielded, on hot water extraction, a mixed-linkage 0-D-
glucan, indicating the presence of similar material in the cell walls of a dicotyledon (Stephen,
11983).
Barley is a traditional food with a defined reference amount (portion size) per eating occasion of
45 g (dry) and 140 g (prepared) (21 CFR 9 101.12). It is consumed mainly in the form of
lpearled barley and rolled flour and, as such, has a long history of safe use.
The current Iintake of barley-derived P-glucan is currently relatively low in the US. Barley food
consumption (basedl on disappearance data) has declined to 0.7 Ib/person/year since its peak
consumption of 6.7 lb/person/year in 1947 (Economic Research Service, 2002).
The largest per capita food user of barley is Morocco, with an annual per capita intake of 63 kg
between the years of 1980 to 1995 (FAO, 2000). Relatively high intakes are also reported from
other Maghreb countries: Algeria, 23.3 kg/y and Libya, 13.2 kg/y in 1998 (FAO, 2000). The
amount of barley consumed in Morocco corresponds to a daily intake of about 172 g or,
assuming a B-glucan content of 3.5%, about 6 g fi-glucan.' Barley is consumed in these
countries mainly with soup, porridge and traditional bread. Due to an increasing substitution of
traditional foods by "modern" foods, barley consumption has decreased over the past decades,
while overall food intake has increased. In 1961, the annual per capita consumption of barley
was 86.7, 34.7, 27.7 and 14.7 kg in Morocco, Libya, Algeria and Tunisia, respectively.
Mixed-linkage P-glucans are found in the seeds of Gramineae, notably barley and oats ("cereal
gums") (Aman and Graham, 1987; Carr et a/., 1990; Henry, 1987; McCleary and Glennie-
Holmes, 4 985a, b). Similar linear P-glucans with interspersed (1 +3) and (I +4) linkages are
found in non-endospermic tissue, in the hemicelluloses of grass and clover, and have been
identified in preparations of cell wall material from numerous monocotyledons (Buchala and
Meier, 1973). The role of P-glucans in plants has not yet been identified completely, but that
they have a structural function is suggested by their close association with other structural
polymers in the cell wall; in addition, they may act as an energy reserve.
Barley consumed in Maghreb countries has an average p-glucan content of about 3.5% (Ferrante et
al., 2001').
6
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5.1 Consumption of Oat Beta-Glucan Concentrates
Oat-derived P-giucan concentrates (Le., oatrim with a P-giucan content of up to 15%) have been
consumed safely for more than 10 years. Oatrim was developed in the late 1980s as a fat
replacer, and no safety issues have been reported since its introduction. This ingredient has
had extensive use in the marketplace. Oatrim has been licensed to several companies including
Con-Agra, Quaker Oats, andl Rhodia and has been approved for use in a variety of food
matrices, includihg fresh ground meat and poultry, processed meats and poultry products, salad
dressings, mayonnaise, baked goods, baking mixes, processed cheese, yogurt, ice cream and
frozen desserts, snack foods, margarines, and spreads, icings, and frostings, frozen entrees,
and confections. Data on current consumption and use is not available, but in 1999 over 20
million pounds of oatrim was produced. (USDA, 2004).
OatVantagem, another source of concentrated P-glucan (54%) produced by Nurture Inc., has
been in the marketplace since early 2003. This product experienced 500% growth in 2003 and
400% growth, in 2004, as of September of that year (Nurture, 2004). The rapid growth of the
product represents expanded use in the US and abroad (Nurture, 2004, 2005). No safety
concerns regarding the ingredient use of OatVantagem have been reported.
Although there is a lack of published studies specific to the safety of oat P-glucan concentrates,
some of these products have been evaluated via clinical trials in food matrices that included
muffins, cereals, breads, and beverages (Beer et a/., 1995; Behall et a/., 1997, 1998; Braaten et
a/., 1994; Pick et a/., 1996; Torronen et a/., 1992). Foods containing oat 6-glucan concentrates
with1 fbglucan contents ranging from 1.6% to 80% were well accepted by clinical trial subjects.
Among the studies that reported adverse effects (Beer et a/., 1995; Behall et a/., 1997, 1998),
only mild, short-lived gastrointestinal side effects such as flatulence and abdominal discomfort
were reported, similar to the effects frequently observed when individuals abruptly shift from a
low fiber diet to a high fiber diet. No major adverse gastrointestinal disturbances, or choking,
have been reported with the use of oat 6-glucan concentrates.
"Oat 6-glucan concentrates currently in the marketplace, such as oatrim (up to 10% 6-glucan)
and OatVantageTM (54% fbglucan) are GRAS. The 1992 GRAS self-determination by Quaker
Oats Co. for oatrim containing 4-6% 6-glucan (Appendix D) concluded that oatrim is safe and
GRAS based on several independent factors. First, oatrim is similar to oat starch and
maltodextrin, two food ingredients with acknowledged safety. Second, the enzymatic
manufacturing process of oatrim is analogous to the biological digestion of starch in humans.
Third, a short-term toxicity study and safety evaluations of oatrim's constituents did not reveal
any areas of concern.
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Cargill' proposes to establish the GRAS status of barley betafiber (BBF) for general use in all
foods, excluding infant formula and meat or poultry products. GRAS is proposed for general
food use at levels consistent with cGMP.
6.1 Use for a Technological Purpose
Barley betafiber i s intended to be used primarily for its value as a source of soluble fiber.
However, BBF may also be used in some food applications for thickening (soups), texture
development (snack foods) and fat replacement (salad dressings). BBF is less pituitous than
other viscous fibers such as guar and xanthan gum. This also makes it a potentially attractive
fat replacer. Due to its water-retaining properties, BBF may also be used to extend the shelf life
of foods such as tortillas, which would ordinarily become dry and brittle over time.
6.2 Use for a Dietary Purpose as Soluble Dietary Fiber
Barley betafiber has dietary value on the basis that it is a concentrated source of p-glucan
soluble fiber. It contains at least 70% 0-glucan. Beta-glucan is defined as a "dietary fiber" by
the standard AOAC method for fiber analysis (AOAC 991.43). Barley betafiber also provides
calories and a small amount of protein (Table 4-3). The extraction process removes most of the
lipid component, resulting in a product that is primarily carbohydrate due to its high soluble fiber
content.
The Institute of Medicine (IOM) of the National Academies has recommended that total dietary
fiber be consumed at a rate of 14g total dietary fiber/lOOO kcals per day to reduce the risk of
chronic disease (IOM, 2005). Recommendations for adult men are 30g - 389 total dietary
fiber/day and 21g - 25g total dietary fiber/day for adult women (IOM, 2005). Recent estimates
indicate Americans consume only about 14g - 19g dietary fiber per day (USDA, 1997). The
2005 Dietary Guidelines for Americans also note that most Americans need to increase their
intake of dietary fiber (USDNDHHS, 2005). While there is no established DRV for soluble fiber,
the amount of soluble fiber in a typical mixed diet is one-fourth to one-third of total dietary fiber
intake (ADA, 2002). The potential increase in dietary fiber from foods containing barley
betafiber would' help to increase dietary fiber intakes among the US population, consistent with
the recommendations of the 2005 Dietary Guidelines for Americans (USDNDHHS, 2005). Of
note isthe fact that in its 2005 DR1 report, the IOM did not establish a Tolerable Upper Intake for
dietary fiber, nor for individual isolated fibers, largely because of the fact that serious chronic
adverse effects have not been observed. Also, due to the bulky nature of fibers, excess
consumption is likely to be self-limiting (IOM, 2005).
Iln December, 2005, the FDA authorized a health claim for soluble fiber from whole grain barley
and barley-containing products and coronary heart disease (CHD) (21 CFR I 01.81 ). Foods
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that contain these barley ingredients and meet specified nutritional criteria may make a health
claim that they may reduce the risk of CHD. Scientific evidence shows that adding barley
soluble fiber to ones diet can contribute to lowering serum cholesterol. In the near future,
consumers may expect to see foods containing significant amounts of whole barley and dry
milled barley products, such as flakes, grits, flour, meal, and barley meal, bearing the health
claim. To qualify for the health claim, the barley-containing foods must provide at least 0.75 g of
0-glucan soluble fiber per serving of the food. An example of the health claim that may be used
is:
Soluble fiber from foods such as [name of food], as part of a diet low in
saturated fat and cholesterol, may reduce the risk of heart disease. A
serving of [name of food] supplies 1x1 grams of the soluble fiber necessary
per day to have this effect.
Food containing at least 10% DRV total dietary fiber per serving may qualify for a good source
of fiber nutrient content claim (21 CFR 6 101.54(c)). The general food use of BBF at levels
consistent with cGMP is now proposed for GRAS determination. In most cases, concentration
of BBF approaches a technically feasible maximum that may be used without distorting the
texture and/or flavor profile of these foods at approximately 3 g of pure P-glucan, corresponding
to about 4.3 g barley betafiber per serving. The end result is a self-limiting effect of the use of
barley betafiber in food for technological reasons.
This amount (Le., 3 g P-glucan) represents 12% of the DRV for dietary fiber, and the daily intake
of barley derived soluble fiber, as P-glucan, included in the qualifying requirements for the
Soluble Dietary Fiber From Certain Foods and Coronary Heart Disease health claim (21 CFR
$1 01 -81). As mentioned previously, despite the manifold physiological benefits of an adequate
fiber intake, the amount of fiber actually consumed on a daily basis (1 4 to 19 g/d) falls short of
recommended levels (USDA, 1997). The addition of P-glucan from barley betafiber can be an
effective way to help close this gap since it is chemically stable and is virtually tasteless and
odorless.
6.2.1 IBarley Beta-Glucan i s a Dietary Fiber i n Analytical Terms
The non-digestibility of P-glucan as present in barley betafiber is demonstrated by the fact that it
is detected as dietary fiber by the standard method for fiber analysis (AOAC 991.43) in which
the test sample is treated with heat-stable a-amylase, protease and amyloglucosidase to
Iremove digestible material (see Table 4-6 for results of fiber analyses of barley B-glucan).
6.2.2 Barley Beta-Glucan i s a Dietary Fiber in Physiological Terms
To date, there is no definition of dietary fiber for the purposes of food labeling. For verification
of compliance with nutrition labeling regulations, FDA has specified that dietary fiber in food will
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be qluanltilfied by AOAC (Association of Official Agricultural Chemists) International Official
methods of analysis for dietary fiber (Prosky, 2001). However, in recognition of the physiological
characteristics of dietary fiber, recently published definitions no longer rely solely on the
chemical-analytical approach, but include the physiological effects of fiber as a further
definitional criterion.
In 2001, the American Association of Cereal Chemists (AACC, 2001) developed a definition
accordilng to which:
Dietary fiber is the edible parts of plants or analogous carbohydrates that are
resistant to digestion and absorption in the human small intestine with complete
or partial fermentation in the large intestine. Dietary fiber includes
polysaccharides, oligosaccharides, lignin, and associated plant substances.
Dietary fibers promote beneficial physiological effects including laxation, andor
blood cholesterol attenuation, andor blood glucose attenuation.
At about the same time, the Food and Nutrition Board of the Institute of Medicine (IOM, 2005)
presented another proposal according to which:
Dietary Fiber consists of nondigestible carbohydrates and lignin that are intrinsic
and intact in plants. Functional Fiber consists of isolated, nondigestible
carbohydrates that have beneficial physiological effects in humans. Total Fiber is
the sum of Dietary Fiber and Functional Fiber.
The relative merits and/or limitations of these proposals may be debated. However, there
seems to be consensus that dietary fiber should be defined in physiological terms, namely,
non-digestibility coupled with beneficial physiological effects, as well as in chemical analytical
terms.
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To estimate P-glucan exposure from the proposed general addition of barley betafiber to all
foods at levels consistent with cGMP, the underlying assumption of a standard Estimated Daily
Intake (EDI) calculation model, namely that BBF would be used simultaneously in all foods at
the highest feasible concentrations, is not realistic. A comparison of the intakes from individual
foods and the total intake from all foods combined would demonstrate that consumption of
different foods is mutually exclusive. For example, a consumer is unlikely to eat ready-to-eat
cerealls and soup at the same eating occasion. Consequently, the barley betafiber intake per
eating occasion (depending upon age, sex and mealtime) from all proposed uses would be
smaller than the arithmetic sum of intakes from all foods that may contain BBF.
Furthermore, GRAS is proposed for general food use at levels consistent with cGMP. In most
cases, concentration of BBF approaches a technically feasible maximum that may be used
without distorting the textulre and/or flavor profile of these foods at approximately 3 g of pure 6-
glucan, corresponding to about 4.3 g barley betafiber per serving. The end result is a self-
limiting effect of the use of barley betafiber in food for technological reasons. However, based
on the fact that Cargill's recently submitted health claim petition for barley betafiber-containing
foods would require an incorporation level of 0.75 g of P-glucan soluble fiber per serving, the
actual qluantity of P-glucan from BBF which would be added to different individual products is
likely to fall somewhere in the range of 0.75 g to 3.0 g per serving in general food use. Based
on these considerations, it follows that the true average daily intake of BBF will be significantly
below the worst-case scenario potentially estimated by a standard ED1 calculation.
Symptoms of gastrointestinal distress have been reported when large amounts of non-
digestible, fermentable fiber were abruptly introduced into the diet (Pilch, 1987). Intestinal
symptoms at a bolus dose of approximately 20 g may include abdominal distention, increased
gas production, borborygmi, diarrhea, nausea, and vomiting. At no single eating occasion isa
level of P-glucan exposure likely to be achieved through the general food use of BBF at levels
consistent with cGMIP such that significant intestinal symptoms may result. Moreover, any such
effect is self-limiting, as those with intolerance will avoid or reduce intake.
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8.0 BIOLOGICAL DATA
8.1 Absorption, Disposition, Metabolism and Excretion (ADME)
Beta-glucan is not digested by human digestive enzymes and its molecular size precludes
absorption of significant amounts during small intestinal passage. Therefore, there is no reason
for conducting ADME studies of the classical design.
8.1.1 Studies in Rats
The fermentability of a barley-derived 0-glucan isolate was examined in Wistar rats in a balance
study performed by Bergglren et a/., (1 993). Groups of ten rats each received semi-purified
diets with different fiber supplements to give a dietary fiber content of 10%. One of the tested
fibers was a f3-glucan isolate from barley. During a 5-day period, the feed intake was restricted
(1 2 s/dl) and all feces were collected. Analyses of the feces demonstrated that P-glucan had
been utilized completely by the intestinal microflora.
Dongowski et a/., (2002) investigated the effects of barley-rich diets in the intestinal tract of rats.
Five groups of male Wistar rats were fed diets with 0% (controls) or 50% (groups A to D) barley
flour. By using flour from different cultivars and an extrusion process, different levels of P-
glucan and resistant starch were obtained in the diets of groups A to D. The diets of groups A
and B differed from the control group by an increased content of resistant starch (0.45%, 4.4%
and 3.8% for controls, group A and group 6, respectively) and an increased content of 9-glucan
(0.070, 3.8% and 6.0% for controls, group A and group B, respectively). The diets of groups C
and D contained more resistant starch (1 1.8% and 8.9%) than P-glucan (4.2% and 6.870,
respectively). Feces were collected over 24 hours in weeks 0, 2, 4 and 6 for analysis of
microbial counts, short-chain fatty acids and bile acids. In week 6 all rats were sacrificed. The
contents of the different segments of the GI tract were collected and analyzed for total starch
and f3-glucan. The body weights and food intake of the rats in groups A to D were slightly
increased but the feed conversion efficiency did not differ from control values. All animals
survived until the end of the study. Treatment-related changes in appearance or behavior of the
rats were not seen. The analyst% of the feces collected on days 3 and 42 of the study revealed
significantly higher numbers of Lactobacilli in all treated groups on most, though not all,
occasions. The fecal concentrations of the main short-chain fatty acids (C2, C3, C4) were
significantly increased in groups A to D in weeks 2, 4 and 6. Fecal pH was correspondingly
lower. Moreover, fecal cholic acid, total bile acids and neutral sterols were increased at all
sampling times in groups B and D but less so in groups A and C, pointing to a P-glucan
mediated effect. Deoxycholic acid was decreased in groups A and B in weeks 4 and 6, and in
groups C and D in week 6. In the intestinal contents, f3-glucan was found at the level of the
stomach, small intestine and, at much lower concentrations, the cecum and colon. However, no
f3-glucan was found in the feces, which demonstrated that microbial fermentation was complete.
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8.1.2 Studies in Humans
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Robertson et a!., (1997a, b) examined the effect of a barley-based biscuit-type product
("flapjacks") on the viscosity of ileal chyme in a study with ileostomy patients. After
administration of the test meal providing about 14 g dietary fiber of which 5.6 g represented p-
glucan, the ileal effluent was collected for a period of 12-hours. Aqueous extraction was used to
recover the solubilized material from the chyme. The extract was dialyzed using an Amicon
filtration membrane with a cut-off of 12 kDa. All fractions were analyzed for 0-glucan. About
65% of the administered p-glucan was recovered in the ileal effluent. About 40% of the
recovered 0-glucan was found in the insoluble fraction and 60% in the soluble fraction.
Eighteen percent of the soluble fraction had a molecular weight of <12 kDa. A comparison of
the administered and recovered P-glucan demonstrates that its solubility increased during small
intestinal passage and that the proportion of low-molecular weight species may have increased.
The solubilization of 6-glucan during the digestive process was likely the result of the proteolytic
activity of digestive enzymes, as the in vitro incubation of the test food with pancreatic proteases
Rad a similar solubilizing effect on 0-glucan.
The observed recovery of P-glucan in the ileal effluent (65%) was below expectations
considering the non-digestibility of (3-glucan. However, the bacterial degradation of low-
digestible carbohydrates in the small bowel of ileostomy patients exceeded that observed in the
small bowel of subjects with an intact intestinal tract (J enkins et a/., 1994).' These results
indicate that 6-glucan, ingested with barley-based foods, is solubilized and extracted from the
food matbix during the initial stages of digestion, and that this process results in the exposure of
the intestinal mucosa and intestinal microorganisms to similar molecular species as are present
in barley betafiber, a concentrated barley extract with a p-glucan content of 270%.
In a balance study performed by Daniel et a/., (1997), 12 healthy, non-pregnant female
volunteers received three controlled diets for three weeks, each in a randomized 3 x 3 crossover
design. One diet (control) had a low fiber content. The other two diets had a low or high protein
content and a high fiber content that was achieved by the admixture of a barley fiber
concentrate with a high content of arabinoxylan (about 50%) and a P-glucan content (measured
indirectly as glucose) of not more than 20%. Feces were collected during the last seven days of
each feeding period and analyzed for non-starch polysaccharide (NSP) monomers. The
disappearance of the glucose-based fibers during intestinal passage was calculated to be 80%
for the low fiber diet and 53% and 58%, respectively, for the low proteidhigh fiber and high
'I
In1the study reported by J enkins and collaborators, the absorption of L-rhamnose (6-deoxy-D-
mannose) was examlined in ileostomy patients. Fromother studies it was known that about 70% of
dbsorbed rhamnose is excreted unchanged in urine. Ileostomy patients excreted 17.6% of an
ingested 1 -g dose with the urine, suggesting an absorption of about 25%. Yet, only 51 YO of the
administered dose was detected in the ileal effluent. The most likely explanation for the missing 25%
is microbial fermentation in the small intestine.
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protein/high fiber diets. The authors offer no explanation for this unexpectedly low fermentability
of glucose-based NSPs, which included P-glucan. It is conceivable that microbial mass
increased iln response to the dietary fiber intake. A potentially increased excretion of mucous
secretions may also have increased the concentration of NSPs containing glucose in the feces.
However, the data from this study do not provide a basis for estimating the fermentability of
barley-derived P-glucan in the human digestive tract.
8.2 Toxicological Studies
8.2.1 Toxicity i,n Rats
In a 28-day study performed by Delaney et a/., (2003a), groups of Wistar rats (5 rats/sex/group)
received diets with 0%, lob, 5% and 10% barley betafiber, respectively. BBF purity was
approximately 64% P-glucan on a dry matter basis. The dietary concentrations of pure P-glucan
were 0.6%, 3.2% and 6.4% in the different dose groups. The corresponding 28-day average
intakes of pure p-glucan were 0.5,2.6 and 5.1 g/kg bw/d, respectively. The test substance was
added to a modified rodent diet at the expense of pregelatinized potato starch. The rats,
housed individually, were examined twice daily for clinical signs of toxicity. Body weights and
food consumption were determined at weekly intervals. Neurobehavioral functioning (motor
activity assessment, functional observational battery) was examined in week 4 of the study.
Standard hematological and clinical chemical parameters were measured in blood samples
collected from the abdominal aorta at termination. Urinary parameters were not examined. On
day 28, all surviving rats were sacrificed and subjected to gross necropsy. The absolute and
lrelative weights of main organs were determined. Organs and tissues were preserved for
histopathologicall examination. The tissues and organs of all animals of the control and high
dose group, as well as the spleens of the low- and mid-dose group, were subjected to
microscopic examination.
All animals survived until the end of the study. There were no clinical signs, reactions, or
changes in neurobehavioral functions that could be attributed to the treatment. Body weights
and feed consumption did not differ between treated groups and controls. The hematological
examination revealed a slight, yet statistically significant, increase of total white blood cell
(WBC) counts in males of the low and mid-dose groups. Differential analyses of the WBCs
attributed the increase to lymphocytes. In males of the high dose group, WBC counts were not
significantly different from controls. No treatment-related differences or trends were seen for
WBC counts in female rats. Red blood cell parameters and thrombocytes did not differ between
treated groups and controls at any dose level.
The clinical chemistry values showed some significant differences, which did not exhibit a clear
dose-response relationship and were limited to one gender. In all cases, the values remained
within the limits of historical controls. No toxicological relevance was, therefore, attributed to the
observed decreases of total protein, albumin and calcium in females of the mid- and high-dose
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groups, and the observed increases of urea (mid- and high-dose groups) and chloride (all dose
groups) among male animals.
The analysis of organ weights revealed a significant increase in full and empty cecum weights in
ma'les and females of the mid- and high-dose groups. This cecal enlargement is commonly
observed in rats (and mice) fed diets with high levels of low digestible, fermentable
carbohydrates (polyols, lactose, dietary fibers). A significantly elevated relative spleen weight
was noted in males of the low-dose group. However, morphological changes were not
observed on histopathological examination. No toxicological relevance was attributed to the
increased spleen weight of male rats of the low-dose group. In conclusion, the high dose level
(1 0% barley P-glucan corresponding to an intake of approximately 8 gkg bw/d in male and
female rats) was determined to be the No-Observed-Adverse-Effect-Level (NOAEL) in this 28-
day study.
8.2.2 Toxicity 'in Mlce
Reports of an immune-stimulating effect of P-glucans (see section 8.5) raised the possibility that
the previously observed increase of WBC counts in rats of the low- and mid-dose groups in the
28-day study represented a real, reproducible effect. While the absence of an effect in the high-
dose group did not point in this direction, changes of immunological parameters are often the
result of a complex interplay of several factors and regulatory mechanisms. Exogenous factors
that may interfere with the immunological system at one point, may, therefore, not always elicit
effects that follow a simple direct dose-response relationship.
However, studies in mice did not confirm this observation. In a study performed by Delaney et
a/. (2003b), barley betafiber was blended into mouse feed at concentrations of 1 YO, 5% and 10%
(corresponding to approximately 0.7, 3.5, and 7% P-glucan) and immune effects were evaluated
in CO-1 mice. The mouse, rather than the rat, was used in this study because it is the animal of
choice for studying effects of xenobiotics on the immune system (Burns et a/., 1995). BBF
purity was approximately 64% f3-glucan on a dry matter basis. Additions of the test substance
to the diet were made at the expense of pregelatinized potato starch.
All animals were examined for clinical signs twice daily. Body weights and feed consumption
were measured at weekly intervals. Plasma was collected for clinical chemistry and
hematological measurements at the initiation of the study and following 14 and 28 days of
exposure. Plasma was also collected from animals that consumed the same diets for 28 days
but were switched to a control diet (containing no supplemental P-glucan) for an additional 14-
day period to evaluate reversibility or delayed occurrence of treatment-related changes. Half of
the animals were sacrificed for histopathologic analysis following the 28-day exposure period
and the other half were evaluated following the recovery period. An additional group of
untreated animals (na-ive) was bled and sacrificed at day 0, 14,27, and 41 for comparison of the
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hematology parameters with those of the control group because it was not known if multiple
blood draws would affect these parameters.
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At termination, the kidneys, liver, spleen and thymus were weighed, examined macroscopically
and processed for histopathological examination. In addition, bone marrow, GALT (gut
associated lymphoid tissue), mesenteric lymph nodes and axillary lymph nodes were subjected
to histopathological examination.
No clinical signs or adverse reactions to the treatment were observed during the study. Body
weights and feed consumption did not differ between treated groups and controls. The
hematological and clinical chemical parameters did not reveal changes that could be attributed
to treatment. IIn particular, there were no differences for WBCs and lymphocytes. The absolute
and relative weiglhts of the examined organs were not affected by the treatment. The
histopathological examination of the organs specified above did not reveal any abnormalities. It
was concluded that the high level, 10% BBF in the diet, corresponding to an intake of 19.0 g p-
glucan/kg bwld and 23.6 g p-glucadkg bw/d in male and female mice, respectively, was the
NOAEL with regard to the observed parameters.
8.2.3 Genotoxicity Tests
The inhibitory effects of P-glucan on the induction of chromosomal aberrations in the bone
marrow and spermatogonial cells of mice treated with various anti-neoplastic drugs were
investigated by Tohamy et a/. (2003). Beta-glucan (1 00 mg/kg bw, intraperitoneal) pre-
treatment reduced the total number of cells with structural chromosomal aberrations scored
after the treatment with cyclophosphamide (2.5 mg/kg bw intraperitoneal), adriamycin (1 2 mg/kg
bw intraperitoneal or cis-diaminedichloroplatinum-ll (cisplatin) (5 mg/kg bw intraperitoneal) by
about 41.1 Yo, 26.9%, and 57.7% in bone marrow and 44.470, 55.0%, and 57.1 % in
spermatogonial cells, respectively. The authors suggested that this protective effect by p-
glucan could be attributed to its ability to trap free radicals produced during the
biotransformation of these anti-neoplastic drugs. Beta-glucan also markedly restored the mitotic
activity of bone marrow cells that had been suppressed by the anti-neoplastic drugs. Based on
the results of the study, the authors concluded that, in addition to the known immunopotentiating
activity of P-glucan, it might play a role in reducing genotoxicity induced by anti-neoplastic drugs
during cancer chemotherapy. L
Slamenova et a/. (2003) investigated two types of glucans: (1 -+3)-f3-D glucan from the baker's
yeast Saccharomyces cerevisiae and a P-glucan-chitin complex from the mycelium of
filamentous fungus Aspergillus niger. The aim of this study was to investigate the protective
effect of the prepared P-glucan derivatives against oxidative DNA damage induced by H202 and
visible light-excited Methylene Blue in V79 hamster lung cells. Since these fibrillar p-glucans
are insoluble in water, their water-soluble derivatives, carboxymethyl glucan (CM-G), sulfoethyl
glucan (SE-G), and carboxymethyl chitin-glucan (CM-CG), were prepared and tested. The level
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of DNA !damage (DNA strand breaks) was measured using the single cell gel electrophoresis,
the so-called comet assay. The results of the study demonstrated that all three tested glucans
reduced oxidative DNA damage. The ability to reduce genotoxic activity increased in the order:
CM-GcSE-G<CM-CG. Slamenova et a/. (2003) suggest that the analyzed glucans exhibit
protective effects against oxidative damage to DNA as a consequence of scavenging of both
hydroxyl1 radicals and singlet oxygen.
Due to the solubility and viscosity characteristics of barley P-glucan, it was not possible to
incorporate the test material in sufficient concentrations and sterile condition in the test plates
for Ames tests. However, a standard in vivo bone marrow micronucleus test was conducted by
Oelaney et a/. (2004) in male mice (Charles River CD-1). Groups of animals received
concentrated Ibarley p-glucan (barley betafiber), approximately 70% 0-glucan, via single oral
doses (by gavage) of 74 mgkg bw, 222 mg/kg bw, 666 mg/kg bw and 2,000 mg/kg. A negative
(vehicle) control group and a positive (mitomycin C) control group were included as well.
Animals were sacrificed after 24 and 48 hours (5 mice/group/occasion), respectively. Since no
clinical signs of toxicity were observed at any dose level, only the animals of the high dose
group and the negative and positive controls were subjected to examination of their bone
marrow cells. No increase in the number of micronucleated polychromatic erythrocytes was
found in response to the barley b-glucan treatment. Under the conditions of the assay, barley p-
glucan did not increase the incidence of micronuclei in bone-marrow cells.
8.3 Studies of the Cholesterol-Lowering Effect of Beta-Glucan from Barley
The cholesterol-lowering effect of whole barley has been demonstrated in feeding studies with
chickens, swine and rats, and in clinical trials with human volunteers (McIntosh et a/., 1995;
Newman et al., 1989b).
The cholesterol-lowering properties of cereal fibers and purified fractions thereof are well
established (Anderson and Hanna, 1999; Kahlon, 2001 ; Wood, 2001). Different mechanisms
have been proposed to explain this effect. First, it has been postulated that fibers, mainly by
means of theilr viscosity, interfere with the absorption of bile acids from the ileum.* In response
to the ensuing lower enterohepatic cycling of bile acids, more LDL-cholesterol is removed from
the circulating blood and converted by the liver to bile acids, which are then excreted with the
bile. Second, the intake of fibers also leads to changes in the composition of the bile acid pool,
particularly decreased cholic acid and increased deoxycholic acid levels. Deoxycholic acid is
known to be an inhibitor of cholesterol synthesis. Third, the increased absorption of propionate,
an end product of fiber fermentation, may further attenuate endogenous cholesterol synthesis.
It also has been postulated that p-glucans may inhibit the reabsorption of bile acids by specific
binding or complexation. However, while 0-glucans may bind to micelles formed from bile and fatty
acids, there is no evidence for a direct interaction between P-glucans and bile acids (Bowles et a/.,
0
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Fourth, viscous dietary fibers tend to reduce the postprandial plasma glucose and thus insulin
concentrations. Since insulin promotes the activation of HMG-CoA reductase (via c-AMP
controlled mechanisms), lower insulin levels are expected to be associated with a reduced
cholesterol biosynthesis (Bell et a/., 1999; Gallaher and Hassel, 1995; Lia et a/., 1995; Marlett et
al., 1994):
The soluble fiber fraction of barley, which consists mainly of P-glucan and some arabinoxylan,
appears to account for the cholesterol-lowering effect of barley. This was demonstrated
convincingly by an experiment in which groups of Syrian Golden hamsters were fed semi-
purified diets with cornstarch or with 60% barley (whole barley, barley from which soluble fibers
were removed by treatment with P-glucanase and arabinoxylanase, barley from which lipids
were removed by hexane extraction, or barley from which soluble fiber and lipids were
removed). The basal diet contained peanut oil but was not supplemented with cholesterol.
Analyses of plasma lipids after a treatment period of 21 days revealed a significant reduction of
TC llevels in the groups treated with whole barley or defatted barley, but not in the groups
treated with barley from which soluble fiber had been removed (Wang et a/., 1997).
8.3.1 Studi es in Hamsters
Delaney et a/. (2003~) studied the potential cholesterol-lowering effect of barley betafiber in
malle Syrian Golden Fl hamsters. Seven groups of 8- to 1 O-week old male hamsters (1 0 per
group) received a semi-purified hypercholesterolemic diet (HCD) that, after a run-in period of
two weeks, was supplemented with 0%, 2%, 4% and 8% oat or barley derived pure P-glucan,
respectively. The P-glucan containing test products were added to the diet at the expense of
cellulose (10% in the basal diet). For the promotion of hypercholesterolemia, the diet contained
20% hydrogenated coconut oil and 0.1 5 YO cholesterol. The oat derived (3-glucan diet was
similarly prepared. The P-glucan content of the barley and oat derived products was 78% and
65%, respectively. Accordingly, more of the oat than the barley-derived product had to be
added to the diet of the different dose groups in order to achieve the nominal dietary
concentrations of P-glucan.
Blood was collected from the orbital sinus at the start of the p-glucan treatment (week 0) and in
weeks 3, 6 and 9 of the study. Heparin plasma was prepared and analyzed for TC and high-
density lipoprotein cholesterol (HDL-C). Hamster non-HDL-C was calculated by subtracting
HIDL-C from TC. Feces were collected during the last three days of the study for determination
of total bile acids and gas-chromatographic analysis of neutral sterols.
It also has been postulated that minor components (Le., tocotrienols, phytosterols) that are present in
certain cereals may be carried in the soluble fiber fraction and could also possibly account for the
hypocholesteremic effects (Qureshi et a/., 1986, 1987; Yokoyama et a/., 1998).
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Throughout the study, there were no differences in body weight among the different groups.
Significant and dose-dependent decreases of plasma TC and non-HDL-C were observed in the
4% and 8% fbglucan groups, with no difference between the corresponding barley and oat p-
glucan groups. HDL-C was decreased from week 6 onwards in the groups receiving 8% P-
glucan from barley and oat. In the 2% and 4% dose groups, HDL-C remained unchanged
except for an increase in the 2% oat P-glucan group in week 9, which was probably spurious.
Liver and aorta cholesterol concentrations (total, free and esterified) were significantly reduced
in the 8% dose groups for both barley and oat P-glucan. At this dose, the fecal excretion of total
neutral sterols and cholesterol was nearly twice that of controls. A similar increase was
observed in a barley betafiber feeding study in rats. The authors concluded that P-glucan from
barley and oat had identical anti-atherogenic properties under the conditions of the experiment.
The results of this study confirm earlier findings of Kahlon et a/. (1993). In this study, ten groups
of 10 Syrian Golden hamsters received a cholesterol supplemented basal diet with the addition
of 10% cellulose (control group) or different cereal-derived fiber preparations. Relevant in the
present context are three groups that received diets with 17.6%, 22.8% and 31.7% P-glucan
enriched1 barley fraction (GEB). The P-glucan content of these diets was, respectively, 3.3%,
4.4% and 6%. The total dietary fiber (TDF) content of all diets was 10% except for the high-dose
group (1 3.9% TDF). There were also slight variations in the contents of casein (17% to 20h),
cornstarch (39.4% to 56%) and corn oil (7.8% to 9.0%) between the different diets. After 21
days of treatment, plasma TC and its different fractions, including very low-density lipoprotein
cholesterol (VLDL-C), LDL-C, and HDL-C, plasma triglycerides, as well as liver triglycerides and
cholesterol were determined in fasted animals. Feed intake and terminal body weights were
increased in the mid-dose group but not in the high-dose group. Relative liver weights were
slightly reduced in the mid- and high-dose groups. Plasma TC, LDL-C and HDL-C were
significantly reduced in the high-dose group and HDL-C was significantly lowered in the mid-
dose group. However, the LDUHDL and HDUTC ratios were not affected by the treatments.
Liver cholesterol was significantly reduced in all three treatment groups without an apparent
dose-response relationship. The authors concluded that GEE did not affect the feed efficiency
but that it had a dose-related cholesterol lowering effect that attained statistical significance at
the high dose level (6% P-glucan in the diet corresponding to an intake of about 5.5 g/kg bw/d).
This effect was attributed mainly to the viscosity of GEB.
8.3.2 Studies in Rats
lln a study by Klopfenstein and Hoseney, (1 987), six groups of 10 rats each (strain and gender
not specified) received white bread without (control) or with 6-glucan-rich fractions of barley,
oats, or wheat. In addition, they received a vitamin-mineral supplement with added cholesterol,
cottonseed oil, and ground whole wheat. The experimental bread contained 6-glucan at a
concentration of 7% (relative to total flour weight). A group receiving bread with 13% of the oat-
derived P-glucan was included as wefl.
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Blood1 samples were collected after 18 days, whereupon 5 ratdgroup were returned to the
control diet while the other 5 rats/group continued the treatment for another 17 days. On day
35, all animals were sacrificed. Blood samples and livers were collected. Weight gains were
lower in1groups receiving bread with barley and oat-derived P-glucan, but the feed conversion
efficiency was not affected by the treatment. The analysis of serum total and HDL-C revealed
significantly lower serum TC and significantly higher HDL-C levels after 35 days of treatment
with bread1 containing 7% f3-glucan from barley. Bread with 7% P-glucan from oat or wheat did
not produce these effects.
The liver cholesterol concentrations were significantly below control levels in all groups
receiving bread with 7% P-glucan, lbut surprisingly not in the group receiving bread with 13% oat
P-glocan. The serum and liver cholesterol levels of animals that had consumed the
experimental diets only for the first 18 days of the study did not differ from the respective control
values at the end of the study. While the statistical power of this study was limited by the small
number of animals and uncontrolled (ad libitum) intake of the vitamin and mineral supplement,
the results indicated that the addition of cereal-derived P-glucans had a cholesterol lowering
effect in rats.
In a comparative six-week feeding study, twelve groups of male Sprague-Dawley rats (1 0 per
group) were fed semi-purified diets with whole meal, bran, and flour from three barley cultivars
and one genotype of oat (Ranhotra et a/., 1991 ). The diets contained 1 YO cholesterol and were
equalized for fat and protein content. Their P-glucan content varied, depending upon test
materiall, between 2.7% (oat flour) to 13.2% (bran of Arizona barley). The animals were pair-
fed. Blood was sampled from the fasted animals in weeks 2, 4 and 6. The livers were collected
at termination. Terminal body weights varied significantly between the different treatments but
the differences between the oat groups (which had generally a higher body weight) and the
different barley groups within the same category of test product (Le., meal, bran and flour) did
not exceed 14%. Food intakes did not differ since the animals were pair-fed. In the groups
receiving the whole-meal products, serum TC did not differ between the different groups in
weeks 4 and 6. In the bran groups, the TC levels were lower in the barley groups than in the
oat group. The lowest levels were seen in the group receiving bran from Arizona barley.
Similar differences were seen in the flour groups, but the difference in TC at 4 and 6 weeks was
significant only between the oat and the Arizona barley groups. The liver cholesterol
concentration was higher in animals fed whole-meal barley than whole-meal oat. In contrast,
the feeding of barley bran was associated with lower liver cholesterol levels, the lowest values
found again in the Arizona barley group. Taken together, the data for the bran and flour groups
were consistent with the hypothesis that cereal (barley and oat) P-glucan has a cholesterol-
lowering effect. However, the different results of the whole-meal barley and oat groups suggest
that the cholesterol-lowering activity may depend upon the physical form in which P-glucan is
administered.

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In a set of two studies, Oda et a/. (1 993) evaluated the effect of P-glucan derived from oat and
barley ("oat gum" and "barley gum") on the plasma and liver cholesterol levels in male SD rats.
In the first study, three groups of 7 rats each received a cholesterol-supplemented semi-purified
diet with 5% cellulose (controls) or soluble fiber from oats (1 .go/.), barley (2.8%) or wheat
(0.6%). After a feeding period of 4 weeks, total plasma and liver cholesterol were measured.
The intake of oat and barley, but not wheat gum, was associated with a lower cholesterol
concentration in the liver. The plasma cholesterol concentrations were also below control levels
in these two groups, but this difference was not statistically significant. In the second study,
Oda et a/. (1 994) provided rats with a cholesterol-free semi-purified diet that contained 17.5%
fructose in an attempt to increase plasma and liver triglyceride levels. The control diet
contained 5% cellulose. The three experimental diets contained 2% oat gum, barley gum, or
guar gum, which were added at the expense of cellulose. Both the oat and barley gums had a
dietary fiber content of about 65%. After a treatment period of 14 days, all rats were sacrificed.
The body weight gains, feed intake, feed efficiency, empty carcass weight, and liver weight did
not differ between treatment groups and controls. Serum cholesterol and triglycerides, as well
as liver triglycerides, were significantly reduced in the oat gum and barley gum groups. Liver
cholesterol was also decreased in these two groups, but the effect was statistically significant
only for the oat gum group. Guar gum reduced serum and liver cholesterol but had no effect on
triglycerides.
In a further study by Hecker ef al. (1 998), the cholesterol-lowering effect of p-glucan from barley
was tested1 in Sprague-Dawley rats, 22 - 26 days old. Two groups of 10 rats each received
diets containing tortillas composed of either 80% cellulose (control) or 80% of a barley derived
P-glucan isolate. The isolate had a fl-glucan content of 55.6%. The B-glucan content of the
experimental rat diet was not analyzed but its content of soluble fiber was 6.5% higher than that
of the control diet. Assuming that 55% of this additional soluble fiber was 0-glucan, the 8-glucan
content of the experimental diet is estimated at 3.6%. The control and experimental diet were
supplemented with cholesterol (1 Yo), sodium cholate (0.2%), and all essential nutrients. After a
feeding period of 25 days, blood was collected. The animals were sacrificed and the livers
removed for analysis of total lipids and cholesterol. Feces were collected from days 17 to 19 for
analysis of fecal fat. The results demonstrated that the animals in the experimental group had a
lowet; feed consumption and weight gain but an unchanged feed efficiency. The P-glucan intake
was approximately 2.6 g/kg bw/d. Plasma LDL-C, but not TC and triglycerides, were
significantly lower in the P-glucan treated rats. In the liver, total lipids and cholesterol were
reduced in response to the treatment. The fecal fat content was also increased. The authors
concluded that P-glucan from barley had cholesterol lowering effects and that, at the dietary
concentration applied, it potentially interfered with fat absorption.
The effect of feeding barley with a variable P-glucan content was examined in a 40-day feeding
study by Kaka and J ood (2000). Four groups of 8 young male Wistar rats each received semi-
pucified diets based on cornstarch (controls) or barley flour with P-glucan contents of 6.2%,
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4.6% and 2.2%, respectively. Accordingly, the f.3-glucan content of the diets was O%, 4.45%,
3.44% and 1.66%, respectively. All diets had a protein content of 8% (casein was added to the
control diet to match this protein content). Body weight gains and feed intakes were lower in all
treated glroups. However, there were no differences between the different groups receiving the
barley-based diets. Analyses of plasma and livers at the end of the 40-day feeding period
revealed distinctly reduced liver and plasma LDL-C levels. The magnitude of the difference
varied in relation to the P-glucan content of the test diets.
8.3.3 Studies in :Humans
Barley, like oats, is a rich source of the soluble fiber J 3-glucan, which has been shown to
significantly lower LDL-C. Human studies of the lipid effects of barley or barley products are
summarized in Table 8-1. In a study that has been presented at several scientific meetings and
currently is pending publication, Pins et a/. (2006) evaluated the LDL-C-lowering effect of barley
betafiber; a concentrated barley P-glucan extract, as a vehicle to deliver this potential health
benefit of barley. In a IO-week blinded controlled study, 155 subjects, 75 men and 80 women
aged 25 to 73 years who met the NCEP ATP 111 criteria for diet therapy due to elevated LDL
cholesterol, were randomized to one of four treatment groups or control. Treatment groups
included either high molecular weight (HMW) barley P-glucan or low molecular weight (LMW)
barley P-glucan (barley betafiber) at both 3 and 5-gram doses. Treatment was delivered twice
per day with meals in the form of two functional food products: a ready-to-eat cereal and a
reduced-calorie juice drink containing 5% fruit juice. Levels of TC, LDL-C, HDL-C, triglycerides,
apolipoprotein A-I (Apo A-I), apolipoprotein B (Apo B), other cardiovascular disease (Le., blood
pressure) and diabetes risk markers (Le., fasted insulin) were determined at baseline and after 6
weeks of treatment.
All1 treatments were well tolerated and after 6 weeks of treatment the mean LDL-C levels fell by
15% in the 5 g HMW group, 13% in the 5 g barley betafiber (LMW) group, and 9% in both the 3
g/d groups, versus baseline. Similar results were observed for TC and total Apo B levels.
Fasted triglycerides were reduced in all groups except the control group and the 3 g HMW
group. HDL-C and Apo A-I levels were unchanged by treatment. Study results indicated that
barley betafiber significantly improved LDL-C and TC among moderately dyslipidemic subjects.
There was no difference in effect due to barley P-glucan molecular weight (HMW vs. LMW
barley betafiber). The investigators in this study concluded that food products containing barley
betafiber should be considered an effective option for improving blood lipids in moderately
dyslipidemic men and women.
In a crossover-design experiment by McIntosh et at. (1 991), twenty-one mildly
hypercholesterolemic men aged 30 to 59 years were provided with comparable barley or wheat
foods for 4 weeks, each. From the P-glucan content of the wheat flour and barley bran used, it
was calculated that the mean intake of P-glucan was 1.5 g/person/day and 8.0 g/person/day
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during the wheat and barley periods, respectively. There were no differences between the daily
intakes d macronutrients in the two treatments. Total dietary fiber increased from a mean
baseline intake of 21 g/d to 38 g/d during the period of study for the two groups. Consumption
of barley, relative to wheat based foods, was associated with a 6% reduction in plasma TC and
a 7% reduction in LDL-C, whereas triglyceride and glucose concentrations did not change
significantly. The authors concluded that barley dietary fiber is more effective than wheat
dietary fiber at lowering blood cholesterol in hypercholesterolemic men.
In a series of three experiments performed by lkegami et a/. (1 996), the effect of a partial (50/50
w/w mix) substitution of boiled rice by boiled barley was examined in J apanese subjects to study
the influence of barley on blood lipids. In the first experiment, 5 normolipidemic men consumed
the test diet for 4 weeks. Serum lipids were analyzed at baseline, and after 2 and 4 weeks.
Data on nutrient intake were not provided. No differences in plasma lipids were observed
between the three time periods. In the second experiment 20 hyperlipidemic men received the
same diet for 2 weeks followed by a 2-week recovery period where each subject consumed their
regular diet. Mean baseline fiber intake was 15.3 g/d prior to the treatment period. The intake
of barley was estimated to be about 60 g/d. During the treatment period, barley contributed 6
g/d dietary fiber. The treatment was associated with a significant reduction in serum TC, LDL-C
and VLDL-C, but not HDL-C. The effect was greatest in subjects with the highest baseline
values. After cessation of the treatment, cholesterol levels returned to pre-treatment values, or
slightly less, in most subjects. However, they remained at the reduced level in four subjects
with the highest baseline values. In the third experiment, 7 hypercholesterolemic menopausal
women received a test diet for a period of 2 weeks, preceded and followed by 1 -week
observation periods on a regular diet. The consumption of the test diet was associated with a
decrease in plasma TC and LDL-C, but not HDL-C. During the recovery period, cholesterol
levels returned to baseline values in most, though not all, subjects.
In a study by Dongowski et a/. (1999), 100 g/d barley extrudate with B-glucan content of 7% and
resistant starch content of 7% was administered to 11 healthy volunteers for a period of 4
weeks. Plasma lipids decreased and fecal neutral sterols increased in subjects with a BMI >25.
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18 males
Table 8-1
Form of
barley
Barley
Pearl: 5% p-
glucan
Flakes: 5% 0-
glucan
Flour: 6% p-
glucan
Author
Behall et
ai., 2002
P
Dongowski
et a/.,
1999
(abstract)
l'kegami et
a/-,, 1,996
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with 6-glucan
content of 7%
and resistant
starch content of
7%
Pearled barley
(1 0.9% total
dietary fiber
calculated, dry
wt basis)
5 males
20 males
7
females
nical Tri al s Utilizir
Methods, design
Randomized 15-weel
crossover, 3
treatments: 2 weeks
National Cholesterol
Education Program
Step 1 diet; then 60
g/d barley =3 g/d 6-
glucan, or 120 g/d
barley =6 g/d p-
glucan, or control =
brown rice/whole
wheat
Baseline TC =235
m g/d L
100 gld barley
extrudate
administered to
healthy volunteers for
a period of 4 weeks
3 studies: 140 g/d
barley (6.1 g/d total
dietary fiber
analyzed =2 g/d 0-
glucan calculated);
6.1 g/d total dietary
fiber for 4 weeks
Baseline TC =
206.7 mg/dL
6.1 g/d total dietary
fiber, 2 weeks
Baseline TC =
278.3 mg/dL
6.1 g/d total dietary
fiber, 2 weeks
Baseline TC =
250.4 mg/dL
Barley or Barley Products
Results
Us. Step 1 diet
50 g barley: 17% decrease in TC, 7%
increase in HDL-C, 10% decrease in
triglycerides
120 g barley: 20% decrease in TC,
18% increase in HDL-C, 16%
decrease in triglycerides
Plasma lipids decreased and fecal neutral
sterols increased in subjects with a BMI
>25. Diets with the highest amounts of p-
glucan caused the highest increase in
neutral sterols excretion.
5.4% decrease in TC (non significant)
9.9% decrease in TC; 12.7% decrease
in LDL-C; no change in HDL-C
9.8% decrease in TC; 13.4% decrease
in LOL-C, no change in HDL-C
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Table 8-1 (cont'd) Summary of Human Clinical Trials Utilizing Barley or Barley Products
Author
P
McIntosh et
a/., 1991
2
Naraini et
al., 1992
Newman et
a/., 1989a
data)
Methods, design
I
3 week baseline, 4
week crossover
with wheat and
barley, no rest;
175 g/d barley =
8.6 g/d P-glucan
baseline TC =
Results
2% decrease in TC vs. baseline, (non
significant); 6% decrease in TC vs.
wheat food
4 week crossover,
1 week rest;
Control =normal
diet: 100 g/d,
barley flour
No change in TC; 29% increase in
HDL-C
Baseline TC =
21 3.5 mg/dL
Randomized
parallel, 4 weeks
Wheat diet =46
g/d total dietary
fiber
Barley diet =135
g/d =44 g total
dietary fiber/day
(1 3 g/d 0-glucan)
Barley vs. Baseline: 3.0% decrease in
TC (non-significant); 6.7% decrease in
LDL-C (non-significant); 6.9% increase
in HDL-C (non-significant); 11.2%
decrease in TC in 2 subjects with
cholesterol >205 mg/dL
Barley vs. Wheat: 12.3% decrease in
TC, 14.2% decrease in LDL-C
Baseline TC =
178.6 mg/dL
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Table 8-1 (cont'd) Summary of Human Clinical Trials Utilizing Barley or Barley Products
'Pins eta/., ,
2000
Author I Subjects
60
Form of
barley
Waxy hulless
barley flour (no
p-glucan data)
Waxy hulless
barley pearled
flour
Waxy hulless
barley
pearlings
Methods, design
Randomized
parallel, 6 weeks
27 g/d oat total
dietary fiber
(oatmeal flour) 40
g/d barley total
dietary fiber
Baseline TC =256
mg/dL
Randomized
parallel, 4 weeks
6 weeks National
Cholesterol
Education
Program Step 1
diet; then 4 to 75
g/d muffins for 28
days
Flour: 10 g/d p-
glucan
Pearlings: <1 g/d
(3-glucan
Control: refined
wheat
Baseline TC =246
mg/dL
Resuits
Oat: 4.8% decrease in TC, 7.0%
decrease in LDL-C, 9.5% decrease in
HDL-C
Barley: 4.7% decrease in TC; 13.9%
decrease in LDL-C; 10.2% increase in
HDL-C
Flour: 7.7% decrease in TC, 8.2%
decrease in LDL-C, no change in HDL-
C
Pearlings: no change
All changes reported are significant unless followed by (non-significant) or (no change) or (not reported)
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a
a
a
a
a
a
a
a
a
4
lam
:.
Table 8-1 (cont'd) Summary of Human Clinical Trials Utilizing Barley or Barley Products
Author
Pins et al.,
2006
(submitted
for;
publication).
* significance
cholesferol; I
triglycerides;
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Subjects
155 (75
M, 80F)
<0.05; 8G
Form of
barley
39 barley
betafiber*
(n=31)
5g barley
betafiber
(n=30)
Ogbarley BG
(control, n=30)
barley
betafiber$:
avg MW=150
kDa
* CargiJ l
Barliv
75% BG dwb
3eta-glucan; dwt
Methods, design
4-week diet
stabilization
phase-diet low in
saturated fat and
trans fats (<10%
kcal/day) .
6-week treatment
period. Treatments
were delivered to
Ss as ready-to-eat
cereal (1 xlday)
and juice drink
(2xlday). Ss were
instructed to
continue on their
low fat diet during
the treatment
phase.
Results
BG Treatments vs. Control
E: 39 barley betafiber: - 14.4 rng/dL*;
5g barley betafiber:- 23.7 mg/dL *
LDL-C:
3g barley betafiber: - 11.6 mg/dL*; 59
barley betafiber: - 18.5 mg/dL *
ADO B:
39 barley betafiber:
barley betafiber: - 17.5 mg/dL*
- 1 1.1 rng/dL*; 5g
ADO-A1 :
3g barley betafiber: +2.4 mg/dL; 59
barley betafiber: +2.1 Bmg/dL
HDL-C:
39 barley betafiber: +0.6 mg/dL ; 59
barley betafiber: - 0.1 mg/dL
3g barley betafiber: - 16.6 mg/dL; 5g
barley betafiber: - 7.0mg/dL
TC/HDL-C:
39 barley betafiber: - 0.5 *; 5g barley
betafiber: - 0.6 *
No significant changes in BW or diet.
hy weight basis; TC: total cholesterol; LDL-C: low density lipoprotein
3 3: apolipoprotein 3; Apo A I : apolipoprotein A 1; HDL-C: high density lipoprotein cholesterol; TG:
WDL-C: total cholesterol/ high density lipoprotein cholesterol
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8.4 Studies on the Modulation of Blood Glucose by Beta-Glucan from Barley
0
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Considerable experimental evidence has demonstrated that the addition of soluble, fermentable
dietary fiber attenuates the glycemic response to starchy food, i.e., reduces their glycemic index
(GII) (Wursch and Pi-Sunyer, 1997). This effect may arise through delayed gastric emptying,
reduced activity of digestive enzymes, poorer mixing of intestinal contents with digestive
secretions, and/or an increased thickness of the unstirred layer on mucosal cells, which could
slow the absorption of glucose.
In a study performed by Yokoyama et al. (1 997), the glycemic and insulinemic response to
wheat pasta and barley pasta were compared in five healthy, non-diabetic volunteers (one
female and four male), aged 36 - 60. The fasted subjects were fed test meals of a barley and
durum wheat blend pasta containing 100 g of available carbohydrate, 30 g of total dietary fiber
and 12 g of P-glucan, or an all durum wheat pasta containing the same amount of available
carbohydrate, 5 g of total dietary fiber, and negligible P-glucan. The P-glucan and durum wheat
pasta resulted in a lower glycemic response as measured by average total area under the curve
(AUC) and maximum increment in blood glucose curves 3 hours after dosing. Lower insulin
response to the f3-glucan and durum wheat pasta was also indicated by a reduced average AUC
and insulin response.
In a subsequent study, Bourdon et al. (1 999) investigated the insulin, glucose, cholecystokinin,
and lipid response to 2 test meals containing 0-glucan in 11 healthy men with mean age of 28.6
years. One of the meals was high in fiber (15.7 g) and the other was low in fiber (5.0 9). The
low fiber meal contained pasta made with wheat flour, while the high-fiber meal contained pasta
prepared by replacing 40% of the wheat with two types of barley flour: barley naturally high in f3-
glucan and the other flour enriched in P-glucan during processing. Plasma glucose and insulin
concentrations increased significantly after all meals but the insulin response was more blunted
after the barley-containing meals. The test meals were low in fat (25% of energy) but elicited an
increase in plasma triacylglycerol and cholecystokinin. Cholecystokinin remained elevated for a
longer time after the barley-containing meals. After the low-fiber meal, plasma cholesterol
concentrations did not change significantly. However, 4 hours after the barley-containing meals,
the cholesterol concentration dropped below the fasting concentration and was significantly
lower than that following the low-fiber meal. Carbohydrate was more slowly absorbed from the
two high-fiber meals. The authors suggested that consumption of the barley-containing meals
appeared to stimulate reverse cholesterol transport, which may contribute to the cholesterol-
lowering ability of barley.
In fact, a more distinct effect of P-glucan was observed in a study by Liljeberg et a/. (1 996)
involving nine healthy subjects (six women and three men, aged 24 - 46) in which the effects of
oat porridge, barley porridge and high P-glucan barley porridge, as well as wheat bread, barley
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bread and high P-glucan barley bread were evaluated for glycemic and insulinemic responses in
a European-style breakfast. Porridges were made from commercial Swedish whole-meal barley
or oat flours and a whole-meal porridge mixture of a high fiber barley genotype and commercial
Swedish common barley (5050). Also studied were two types of flour-based bread products
composed of high fiber barley and common barley in ratios of 50:50 or 80:20, respectively. The
glycemic and insulinemic response of the breakfast with oat porridge and barley porridge (which
provided about 2 g P-glucan) did not differ from the control breakfast with white bread.
However, the porridge prepared from barley, with a naturally high P-glucan content that provided
about 6.8 g P-glucan, reduced the glycemic and insulinemic response significantly. Similarly,
the barley bread, which contributed about 6.8 g P-glucan to the meal, and high P-glucan barley
bread, which provided about 11.7 g B-glucan, reduced the glycemic and insulinemic response
significantly. The high P-glucan barley bread was most efficient in this respect. The authors
concluded that the glycemic index of these products compared favorably to that of products
made from common cereals, suggesting their use as a potential component of diets for patients
with diabetes and hyperlipidemia, and for individuals predisposed to metabolic disease. In a
subsequent study, the same researchers (Liljeberg et a/., 1999) found that high P-glucan barley
bread not only attenuated the glycemic and insulinemic response of the meal with which it was
consumed, but that it also produced a so-called second meal effect.
8.5 Studies on Immune-Modulating Effects of Beta-Glucan from Barley
Certain 0-glucans may modulate humoral and cell-mediated immunity in animals and man. Most
often, such effects have been reported for systemically administered (1 -+3)-P-glucans of yeast
and fungal origin1 that differ structurally from the (1 -+3), (1 -+4)-P-glucan from cereals (Williams,
1997; Yoshioka et a/., 1998). Yet, even after oral administration, (1 -+3)-P-glucans and certain
other polysaccharides (Le., arabinogalactan) may exert modulating effects on certain
immunological processes (Causey et a/., 1999; Grieshop et a/., 2002; Nantz et a/., 2001,2002;
Sakurai et a/., 1992; Suzuki et a/., 1989, 1990; Yoshioka ef a/., 1998).
For cereal-derived (1 +3), (1 -+4)-P-glucans, stimulating effects on antibody-dependent cell-
mediated cytotoxicity have been observed in vitro (Cheung and Modak, 2002 and Cheung et a/.,
2002; Estrada et a/., 1997). Barley P-glucan was found to enhance the function of human
lo
Second-meal effect: The glycemic response to a meal modulates the glycemic response to the
subsequent meal. For example, the glycemic response to a standard breakfast is lower when foods
with a low glycemic index were eaten the previous evening (Wolever et a/., 1988). It has also been
shown that the intake of a low-glycemic breakfast for two weeks improves insulin sensitivity in type-2
diabetic subjects (Golay et a/., 1992).
(1 -6)-linked 8-D-glucopyranose side-chains are present in some of these glucans.
l1
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lymphocytes (natural )killer (NK) cells), interact with human monocytes through specific binding
sites or receptors and thereby depress the phagocytosis of zymosan particles in a dose-related
fashion (Causey et a/., 1998; Czop and Austen, 1985; Di Renzo et a/., 1991).
Cheung and Modak (2002) tested (1 +3), (1 +4)-P-D-glucan (P-glucan) to determine whether it
can synergize with anti-GD2 monoclonal antibody (MoAb) 3F8 (mouse lgG3) in therapy of
human neuroblastoma xenografts. Athymic nude mice with established neuroblastoma
xenoglrafts were treated with daily intraperitoneal or oral P-glucan, in the presence or absence of
intravenous MoAb twice a week for 22 to 29 days. The 3F8 plus 6-glucan produced near-
complete tumor regression/disease stabilization, whereas 3F8 or P-glucan alone did not
significantly affect tumor growth. For NMB7 tumors, median survival of the 3F8 plus P-glucan
group was 5.5-fold that of control groups (p c 0.001). For LAN-1, the survival difference was
2.6-fold. Forty-seven percent of the mice with NMB7 and 18% with LAN-1 remained
progression-free, in contrast to ~ 3 % of controls. An antitumor effect was seen at a dose of 240
pg P-glucan, intravenous or oral, and in all human neuroblastoma cell lines tested. No toxicities
were noted in mice treated either with b-glucan alone or 3F8 plus P-glucan (4 to 4,000 pg/dose).
In contrast to anti-GD2 MoAb 3G6 (ISM), 3F8 F(ab')(2) and MoAb 8H9 (IgG1) did not activate
complement and had no synergy with P-glucan. An antitumor effect of 3F8 plus oral f3-glucan
persisted after antiasialo-GMI antibody treatment, as well as in an NK-deficient host. The
authors concluded that the oral (1 +3), (1 +4)-P-glucan synergized with antitumor IgG and IgM
MoAb in vivo.
In a follow-up experiment, Cheung et a/. (2002) studied readily available (1 +3)-P-D-glucan using
an immune deficient xenograft tumor model to examine anti-tumor effects and physicochemical
properties. Mice with established subcutaneous human xenografts were treated for 29 days
with daily P-glucan by intragastric injection and MoAb intravenously twice weekly. Control mice
received either MoAb alone or P-glucan alone. Beta-glucans were studied by carbohydrate
linkage analysis and high performance size-exclusion chromatography with multiple angle laser
scattering detection. The authors noted that orally administered P-D-glucan greatly enhanced
the anti-tumor effects of MoAb against established tumors in mice.
Oat-derived 0-glucan, which is structurally identical to barley-derived P-glucan (with a possible
variability in molecular weight), provides enhanced resistance against coccidiosis in mice. It
was found by Yun et a/. (1997, 1998) that the oral gavage administration of 3 mg P-glucan
reduced the symptoms and mortality due to Eimeria veriformis infection in dexamethasone
immuno-suppressed mice and decreased the establishment of Eimeria infection in immuno-
competent mice. The mechanism of this effect of 0-glucan is not yet fully understood.
However, the uptake of a small fraction of ingested 0-glucan by the intestinal mucosa (probably
at Peyer's patches or M-cells) followed by interaction with lymphoid tissue cells may exert a
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stimulating effect on the immune system (Hashimoto et a/., 1991 ; lkuzawa et a/., 1988; Owen,
1999).
Modak et a/. (2005) studied the combination of rituximab, a complement-activating anti-tumor
antibody, with barley-derived (1 +3), (1 +4)-P-D-glucan against CD-20 positive lymphoma
xenografts in SCID mice. Growth of established subcutaneous non-Hodgkin's lymphoma or
Hodgkin's disease was significantly suppressed in mice treated with a combination of
intravenous rituximab and oral (1 +3), (1 -+4)-P-D-glucan, when compared to mice treated with
rituximab or (1 -+3), (1 -+4)-P-D-glucan alone. Survival of mice with disseminated lymphoma
was significantly increased in the combination group as compared to other treatment groups.
No clinical toxicity was observed.
8.6 Tolerance Studies in Human Volunteers
H'uman tolerance studies with barley betafiber have not been conducted. However, barley and
barley-derived products with P-glucan (barley flour, barley bran) have been administered to
human volunteers under controlled conditions in several studies of the potential beneficial
effects of these products (see Sections 8.3.3 and 8.4.). In none of these studies were adverse
effects reported that could be attributed to the ingestion of barley or barley-derived products. In
a 28 day study with 14 male volunteers aged 35 years and older, subjects supplemented their
diets with either barley flour, wheat flour or wheat bran. About half the subjects reported mild
intestinal symptoms, such as feelings of fullness, bloating and gas with the ingestion of 129 g/d
barley flour providing 42 g total dietary fiber. However, these effects were reportedly transient,
diminishing for most subjects by the third and fourth weeks of fiber supplementation. (Newman
et a/., 1989a). Similar mild symptoms were reported in a 12-week study in which subjects
ingested balrley bread providing 39 g/d total dietary fiber (5 g/d P-glucan). The minor flatulence
seen in 6 subjects (mean age 51 years) diminished after the first 2 to 3 weeks of the study (Pick
et a/., 1998). In a study of 155 individuals (75 men and 80 women aged 25 to 73 years), minor
symptoms, such as gas and flatulence, disappeared after approximately four weeks of receiving
3g/d or 5g/d HMW barley P-glucan or barley betafiber (Pins et a/., 2006). No such effects were
reported in a study in which 6 subjects (one female and six male, mean age approximately 63
years) consumed 100 g/d whole barley flour for 4 weeks (Narain, 1992).
8.7 Interaction with Nutrient Absorption
8.7.61 Direct Interaction with Vitamin and Mineral Absorption
As it is not degraded by human digestive enzymes to a significant extent, P-glucan remains
lintact in the small intestine. Yet, having a chemical structure that lacks anionic groups, fbglucan
does not form complexes with metal ions (Persson et a/., 1991). Consequently, it cannot be
expected to impair the small-intestinal absorption of essential minerals. The possibility of an
impairment of vitamin and mineral absorption by the consumption of increased amounts of
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dietary fiber has been addressed in several review articles (Gordon et a/., 1995; Gorman and
Bowman, 1993; Kelsay, 1990; Rossander et a/., 1992). These investigators concluded that
dietary fiber, at recommended levels of intake, does not adversely affect the vitamin and mineral
status of the average consumer.
8.7.2 Phytic Acid
Phytic acid, the hexaphosphoric acid ester of inositol, is a natural component of cereal grains,
nuts and legumes. Due to its high negative charge, it binds metal ions and may significantly
impair the absorption of calcium, magnesium and iron. However, there is evidence that the
human body, given time, adapts to increased phytic acid intake so that, over the long-term,
minerall absorption is not meaningfully reduced (Walker et a/., 1948).
In barley P-glucan, phytic acid may be present by carry-over from the raw material (whole
barley). The phytic acid content of hulled barley kernels is about 1 % (Ockenden et a/., 1997).
The soluble fiber fraction of barley was found to contain 5.5% phytic acid (Persson et a/., 1991).
On the other hand, analyses of barley betafiber reveal levels below 1 Yo, typically even below
0.5% (Table 8-2). This data suggests that the production process of barley betafiber may lead
to a reduction of phytic acid content in the final product.
Table 8-2 Phytic Acid Content of Barley Betafiber
Reported values are on dry matter basis.
** Production at pilot-plane scale; 3 to 4 batches were blended before drying to match the capacity of employed dryer.
8.7.3 Amylase and Proteinase Inhibitor(s)
Proteins that act as inhibitors of a-amylases and proteinases have been found in the endosperm
of wheat, barley and rye. Barley protein exhibits the highest amylase inhibiting activity (Henry et
a/., 1992; J arreti et a/., 1997; J ones, 1997; Mikola and Kirsi, 1972). Since bariey betafiber
contains some protein, which is carried over from the raw material into the final product (Table
5-2), there is a possibility that this protein fraction would still have an a-amylase and proteinase
inhibiting effect.
While barley betafiber has not been analyzed specifically for the presence of such inhibitory
activiay, there has been no evidence of a decrease in food efficiency in 28-day feeding studies
with rats and mice despite high levels of intake (up to 20 g/kg bw/d in mice). Moreover, in a 6-
week rat study with a dietary P-glucan content of up to 6.8%, feed efficiency was not affected by
the extruded or native barley flour (Dongowski et a/., 2002). The potential presence of barley-
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derived amylase and proteinase inhibitors in barley flour and barley P-glucan therefore lacks
nutritional or toxicological relevance.
"9.0 * SPECIAL LABELING REQUIREMENTS
Celiac disease is an autoimmune disease triggered by gluten ingestion among genetically
predisposed individuals. Gluten is an ubiquitous component of cereals and as such is found in
many foods. In genetically susceptible individuals, gluten ingestion results in intestinal mucosa
damage and malabsorption of essential nutrients. As of today, a life-long gluten-free diet is the
only therapy available for celiac disease.
In order to ensure that people with celiac disease recognize barley betafiber as a food
component that may contain gluten, the ingredient list should refer to its barley origin (Le.,
"barley betafiber" or "barley beta-glucan" and not simply "betafiber" or "beta-glucan"). This
labeling will also be relevant for those few people who suffer from a barley allergy (Armentia et
a/., 1993; Bonadonna et a/., 1999; Vidal and Gonzalez-Quintela, 1995).
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lvO. O REFERENCES
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im
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0
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21 CFR 5 172.892 IFood starch-modified
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21 CFR 5 184.1027 Mixed carbohydrase and protease enzyme products.
21 CFR 5 lI84. 1 148 Bacterially derived carbohydrase enzyme preparations.
211CFR 5 184.1 443a Malt.
21 CFR 5 184.1l445 Malt syrup (malt extract).
21 CFR 5 184.1763 Sodium1 hydroxide.
27 CFR 5 21 .I 41 List of products and processes using especially denatured alcohol and rum,
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Appendix A Report of the Expert Panel on the
Generally Recognized As Safe
(GRAS) Status of Barley Betafiber
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REPORT OF THE EXPERT PANEL ON THE GENERALLY RECOGNIZED AS SAFE (GRAS)
STATUS OF BARLEY BETAFIBER
I NTRO DU CTlON
We, the undersigned, an independent panel of recognized experts (the Expert Panel), qualified
by our scientific trainilng and relevant national and international experience in evaluating the
safety of food and food ingredients, were requested by Cargill, Incorporated (Cargill) to
determine the safety and the Generally Recognized As Safe (GRAS) status of barley betafiber,
a 270% pure low molecular weight barley P-glucan (marketed by Cargill as BarlivTM), for general
use in all foods except infant formula and meat or poultry products. GRAS status is established
ifor general food use at levels consistent with current good manufacturing practice (cGMP).
A comprehensive search of the scientific literature for health effects, safety and toxicity of barley
P-glucan through December 2005 was conducted by Cantox Health Sciences International.
Cantox prepared a confidential, critical analysis of the available information concerning barley-
derived @-glucan and the conditions under which barley betafiber is produced, and this was
provided to the IExpert Panel. The Expert Panel independently, and then collectively, critically
evaluated materials submitted by Cargill and other materials deemed appropriate or necessary.
This report is a summary of the materials critically evaluated by the Expert Panel and it provides
the basis for the unanimous conclusion of the Expert Panel concerning the safety and GRAS
status of barley betafiber under the conditions of intended use.
B AC KGlRO U N D/H ISTO RY
Barley and oats are rich in soluble fiber components, in particular @-glucan. Beta glucan, a fiber-
type polysaccharide, has been shown to lower blood cholesterol and blood glucose levels. Food
uses of barley have historically been limited in comparison to uses for oats. The availability of a
purified barley P-glucan extract offers food manufacturers greater flexibility in developing fiber-
supplemented foods that provide a health benefit to the consumer. Recommendations for adult
dietary fiber lintake generally fall in the range of 21 to 38 g/day (IOM, 2005). For the purpose of
nutrition labeling, a Daily Reference Value (DRV) of 25 g is used (21 CFR 3 lOl.S(c)(S)). For
children older than 2 years, a daily fiber intake of age (in y) plus 5 g has been recommended
(ADA, 2002). While there isno established DRV for soluble fiber, the amount of soluble fiber in
a typical mixed diet is one-fourth to one-third of total dietary fiber intake (ADA, 2002).
In December, 2005, the FDA authorized a health claim for soluble fiber from whole grain barley
and barley-containing products and coronary heart disease (CHD) (21 CFR s101.81). Foods
that contain these barley ingredients and meet specified nutritional criteria may make a health
claim related to reduction of CHD risk. Scientific evidence shows that adding barley soluble
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fiber to one's diet can contribute to lowering serum cholesterol. To qualify for the health claim,
barley-containing foods must provide at least 0.75 g of P-glucan soluble fiber per serving of the
food. Food containing at least 10% DRV total dietary fiber per serving may qualify for a "good
source of fiber" nutrient content claim (21 CFR 3 101.54(c)). The general food use of BBF at
levels consistent with cGMP is now proposed for GRAS determination.
Barley betafiber is obtained from food-grade barley by water extraction at elevated temperature.
Starch is removed during the extraction process by treatment with alpha-amylase from Bacillus
licheniformis and Bacillus amyloliquefaciens, enzymes that are GRAS for use in food
manufacturing processes. The extracted P-glucan is recovered by precipitation with denatured
ethanol that is suitable for food production. The obtained extract (barley betafiber) is composed
of polysaccharides with a molecular weight range of 0.5 to 2,000+ kiloDaltons (kDa),
demonstrating a weight-average molecular weight of 50 to 400 koa. (See description provided
in Figure 1).
Barley betafiber, or BBF, contains 270% 0-glucan, I 12% moisture, 3% or less of protein and
inorganic salts, and smaller amounts ( 4% each) of sugars and lipids. Using AOAC official
methods of fiber analysis, the total dietary fiber content is about 75% to 95%.
CHARACTERIZATION OF BARLEY BETA-GLUCAN
Chemical Identity
Beta-glucan from barley (Hordeum vulgare) is not a distinct chemical substance. It is a mixture
of essentially unbranched, linear, mixed-linkage (1 --t3),(1-+4)-P-D-glucans (see conformation
below). Barley and' oat derived P-glucans contain about 70% (1 -4) and 30% (1 ' 3) linkages
(Saulnier et al., 1994; Woodward and Fincher, 1983). Blocks of typically three or four (144)-
linked glucosyl units are connected by (1-3) linkages. Thus, p-glucan might be considered as a
series of (1 -3)-linked cellotriosyl and cellotetrosyl units (Buliga and Brant, 1986; Woodward et
a/., 1983 a, b; Woodward et a/., 1988). However, blocks of 5 - 1 1 (1 -4)-linked glucosyl units are
also present in lower proportions (Woodward et a/., 1983 a, b).
The chemical names for barley p-glucan are: P-D-glucan, (1 -3),( 1-4)- P-D-glucan, and P-
glucosylglucan. The CAS number for mixed-linkage (1 -+3),(1-+4)- p-D-glucans is 55965-23-6;
the empirical formula is: (C6H1005)n. The common or usual name for the ~ 7 0 % purity barley p-
glucan product is barley betafiber.
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Figure 1 P-Glucan Conformation as Found in Barley Betafiber
Cellotriosyl unit Cellotetrosyl unit
@ glucose molecule - p-(1+4) linkage - p-(1-+3) linkage
Molecular Weight
The molecular weight (MW) of P-glucan from barley has been reported to range from about 500
to 3,330 kiloDaltons (kDa) depending upon cultivars and applied extraction procedures (Beer et
a/., 1997; Fastnaught, 2001 ; Gomez et a/., 1997).' Lower values of 80 to 300 kDa (Huth et a/.,
2000; Saulnier et a/., 1994; Wood et a/., 1991; Woodward et a/., 1983a, b) have also been
reported.
For processed foods, the molecular weight distributions of P-glucan from oat products have
been reported to range from c250 kDa to >1,000 kDa with a significant fraction of the molecular
weight distribution less than 250 kDa for foods such as oat muffins (Kerckhoffs et a/., 2003).
The obtained extract (barley betafiber) is composed of polysaccharides with a molecular weight
range of 0.5 to 2,000+kDa, demonstrating a weight-average molecular weight of 50 to 400 kDa.
Phvsicochemicall Properties
Barley betafiber is a viscous, soluble fiber. The degree of water solubility depends upon
conditions (e.g., heat, shear) and molecular weightkiscosity. Aqueous solutions of mixed-
linkage P-glucans exhibit a high viscosity, which is related to their chemical structure and degree
of polymerization. For 0-glucan from barley, a higher viscosity was reported than for
carboxymethyl cellulose (CMC), both in 1 % solution (Lee et a/., 1995). However, the viscosity
of barley-detiived 0-glucan varies widely depending upon barley cultivar and the applied
extraction method (Bhatty, 1987, 1992). Low molecular weight (LMW) P-glucan, Le. barley
betafiber, has a significantly lower viscosity than native barley P-glucan and is therefore more
suitable for food applications that do not require additional thickness, e.g., beverages.
The determination of molecular weights is hampered by the formation of labile molecular aggregates.
1
There is a suggestion that this aggregation is enhanced at higher temperature (70 "C) (Gomez et a/.,
1997).
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MIANUFACTURING PROCESS, SPECIFICATIONS, BATCH ANALYSES
Barley P-glucan is extracted from barley grain following the general outline in Figure 2. The
barley is cleaned and de-stoned before milling. The grain is milled into powder with a particle
range of 50 - 1700 microns (this isparticle size range of the flour). The final product, barley
betafiber, has a particle size of 5250 microns due to the size of the screen selected to filter the
material during milling. The processing aids utilized in the process are food grade a-amylases,
sodium (hydroxide and denatured ethanol.
Compliance of barley lbetafiber with the proposed specification is supported by analyses of 3
batches of Irepresentative commercial product. The specifications and supporting analyses are
provided in Table 1.
Figure 2 Barley Betafiber Production Process
Barl ey g rai n.
5 C l e a n a nd des tone.
1
I
Mi l l grai n in to flo u r.
I t
I
Mi x fl our, water a t 60" to 70C ,
a nd enzym es for the hydrol ysi s of
the P O lys a cch.arid e s .
H e a t to 9 5 O to 1 0 5 C for further
, hydroyl si s of the pol ys acchari des
I,
R e ~m ove sol i d's from' sol18ution '
u, si l i g centri f u~ges to grenerate :th.e
I cl a r'ifie d. s tre a M . '
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Mi xcl ari f i ed s ol uti on wi th a n
e qua l vo l um e of ethanol to
coacervati on the beta- gl ucan (BG),
pol ym e r
4
U s e a centri f uge to r ec over the '
8 G from the so' l uti on.
Mi x the B G gum s wi th e' thanol to
d e - h yd ra,te the g u m s .
I s ol ate the de- hydrated B G from
the s o lu'tio n .
Dr ythe i s ol ated wetcak, e u n d e r
vacuum a nd ni trogen.
I 1
I
Mill, sift, a n d bl end the d'ry B G to
s p e ci fi ca ti0 n s .
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Total 'Plate Count (CFU/g) (AOAC 966.23)
Salmonella - (in 3759) ELFA (AOAC 975.55)
Vomitoxin ( ~pr n) ~
:a
<10,000 600 400 600
Negative Negative Negative Negative
c0.25 ~0.25 c0.25 c0.25
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USES and ANTICIPATED EXPOSURUINTAKE
Proposed Food Uses
Historical consumption
Barley is a traditional food with a defined reference amount per eating occasion of 45 g (dry)
' and 140 g (prepared) (21 CFR fj 101.12). It is consumed mainly in the form of pearled barley
and rolled flour and as such has a long history of safe use. In the US, barley food consumption
(based on food disappearance data) has declined to 0.7 Ib/person/year since its peak
consumption of 6.7 Ib/person/year in 1947 (Economic Research Service, 2002). Hence, the
current intake of barley-derived 0-glucan is relatively low in the US. The largest per capita food
user ofi barley is Morocco with an annual intake of 63 kg/person/year (reported between 1980 -
1'995) (FAO, 2000). Relatively high intakes are reported also from other Maghreb countries.
In Maghreb countries (Morocco, Algeria, Libya, Tunisia), barley is used in a variety of traditional
foods (bread, soup, porridge), resulting in an average intake of up to 172 g/person/day
(Morocco). With this intake of barley, about 6 g/person/day of pure 6-glucan is consumed.
(Ferrante et a/., 2001) Importantly, the preparation of the mentioned foods involves baking or
boiling for longer periods of time, which ensures extraction of P-glucan from its natural context
(cell walls, complexes with proteoglycans). The physiological properties of P-glucan as a dietary
fiber may, therefore, be found in these traditional foods as is intended to be achieved with the
addition to processed foods .of barley P-glucan as described in this GRAS determination.
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Consumption of Oat Beta-Glucan Concentrates
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Beta-glucan is similar in oats and barley; both are polysaccharides of linear, mixed linkage, i.e.
(1,3) and (1,4)- 6-D-glucans. Oat-derived P-glucan concentrates (Le., oatrim with a 0-glucan
content of up to 15%) have been consumed safely for more than 10 years. Oatrim was
developed in the late 1980s as a fat replacer, and no safety issues have been reported since its
introduction. This ingredient has had extensive use in the market place.
Although there is a lack of published studies specific to the safety of oat P-glucan concentrates,
some of these products have been evaluated in clinical trials in food matrices that included
muffins, cereals, breads, and beverages (Beer et a/, 1995; Behall et a/, 1997, 1998; Braaten et
a/, 7994; Pick et a/, 1996; Torronen et a/, 1992). Foods containing oat P-glucan concentrates
with P-glucan contents ranging from 1.6% to 80% were well accepted by clinical trial subjects.
Among the studies that reported adverse effects (Beer et a/, 1995; Behall et a/, 1997, 1998),
only mild, short-lived gastrointestinal side effects such as flatulence and abdominal discomfort
were reported, similar to the effects frequently observed when individuals abruptly shift from a
low fiber diet to a high fiber diet. No major adverse gastrointestinal disturbances, or choking,
have been reported with the use of oat P-glucan extracts.
Intended uses and intake
Barley betafiber is intended to be used primarily as a source of soluble fiber. The Institute of
Medicine (IOM) of the National Academies has recommended that total dietary fiber be
consumed at a rate of 149 total dietary fiber/l 000 kcals per day to reduce the risk of chronic
disease (IOM, 2005). Recommendations for adult men are 30g - 38g total dietary fiber/day and
219 - 25g total dietary fiber/day for adult women (IOM, 2005). Recent estimates indicate
Americans consume only about 14g - 19g dietary fiber per day (USDA, 1997). The 2005
Dietary Guidelines for Americans also notes that most Americans need to increase their intake
of dietary fiber (USDNDHHS, 2005). The potential increase in dietary fiber from foods
containing barley betafiber would help to increase dietary fiber intakes of the US population,
consistent with the recommendations of the 2005 Dietary Guidelines for Americans
(USDNDHH S, 2005).
In addition to use as a dietary fiber source, barley betafiber may also be used in some food
applications for thickening (soups), texture development (snack foods) and fat replacement
(salad dressings). BBF is less pituitous than other viscous fibers such as guar and xanthan
gum. This also makes it a potentially attractive fat replacer. Due to its water-retaining
properties, BBF may also be used to extend the shelf life of foods such as tortillas, which would
ordinarily become dry and brittle over time.
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The 'Expert Panell considered the widespread use of fiber in foods, beverages and supplements
and potential gastrointestinal problems following the ingestion of large quantities of fiber at a
single eating occasion. While the dosage required to induce symptoms of gastrointestinal
distress has not been well defined, large quantities of fiber may result in nausea, vomiting, and
abdominal pain. It is noted that the institute of Medicine (2005) critically evaluated the available
information on the physiological effects and the safety of fiber and did not establish a Tolerable
Upper Intake for dietary fiber. Further studies may be necessary.
SAFETY/TOXlCOLOGlCAL STUDIES
The dietary safety of barley betafiber has been evaluated in 28-day feeding studies in rats and
mice. Genotoxicity was studied1 in an in vivo bone marrow micronucleus assay. Human
tolerance studies, in addition to outcomes from these studies, are discussed below.
28-day feeding1 studv in rats
Iin a 28-day study (OECD 407), groups of Wistar rats received diets with 0, 1, 5 and 10% barley
betafiber (5 rats/sex/group). Considering that the applied barley P-glucan had a purity of about
64% (on a dry matter basis), the dietary concentrations of pure P-glucan was about 0.6, 3.2 and
6.4% in the different dose groups. The corresponding 28-day average intakes of pure p-glucan
were 0, 0.5, 2.6 and 5.1 g/kg bw/d, respectively.
Individually housed rats were examilned twice daily for clinical signs of toxicity. Body weights
and food consumption were determined in weekly intervals. Neurobehavioral functioning (motor
activity assessment, functional observational battery) was examined in week 4 of the study.
Standard hematological and clinical chemical parameters were measured in blood samples
collected from the abdominal aorta at termination. Urinary parameters were not examined. On
day 28, all surviving rats were killed and subjected to gross necropsy. The absolute and relative
weights of main organs were determined. Organs and tissues were preserved for
histopathological examination. The tissues and organs of all animals of the control and high
dose group as well as the spleens of the low and mid-dose group were subjected to microscopic
examination.
All animals survived until the end of the study. There were no clinical signs, reactions or
changes in neurobehavioral functions that could be attributed to the treatment. Body weights
and feed consumption did not differ between treated groups and controls. The hematological
examination revealed a slight yet statistically significant increase of total white blood cell (WBC)
counts in males of the low and mid-dose groups. Differential analyses of the WBCs attributed
the increase to lymphocytes. In males of the high dose group, WBC counts were not
significantly different from controls. No treatment-related differences or trends were seen for
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WBC counts in female rats. Red blood cell parameters and thrombocytes did not differ between
treated groups and controls at any dose level.
The clinicall chemistry values showed some significant differences, but did not exhibit a clear
dose-response relationship. In all cases the values remained within the limits of historical
controls. No toxicological relevance was, therefore, attributed to the observed decreases of
total protein, albumin and calcium in females of the mid and high-dose group, and the observed
increases of urea (mid- and high-dose group) and chloride (all dose groups) among the male
anlimals.
The analysis of the organ weights revealed a significant increase of full and empty cecum
weights in males and females of the mid and high dose groups. This cecal enlargement is
commonly observed in rats (and mice) fed diets with high levels of low digestible, fermentable
carbohydrates (polyols, lactose, dietary fibers). A significantly elevated relative spleen weight
was noted in males of the low-dose group. However, morphological changes were not
observed on histopathological examination. No toxicological relevance was, therefore,
attributed to the increased spleen weight of male rats of the low-dose group. The high-dose
level (10% barley g-glucan corresponding to an intake of 8g/kg bw/d in male and female rats)
was determined to be the No-Observed-Adverse-Eff ect Level (NOAEL) in this 28-day study
(Delaney ef a/., 2003a).
28-day feeding studv in mice
Reports of an immune-stimulating effect of p-glucans (see section 8.5) raised the possibility that
the previously observed increase of WBC counts in rats of the low- and mid-dose groups in the
28-day range-finding study represented a real, reproducible effect. While the absence of an
effect in the high-dose group did not support this, changes of immunological parameters are
often the result of a complex interplay of several factors and regulatory mechanisms.
Exogenous factors that may interfere with the immunological system at one point, may,
therefore, not always elicit effects that follow a simple direct dose-response relationship.
However, studies in mice did not confirm this observation. In a study performed by Delaney et
a/. (2003b), barley betafiber was blended into mouse feed at concentrations of 1 %, 5% and 10%
(corresponding to approximately 0.7, 3.5, and 7% P-glucan) and evaluated in CD-1 mice. The
mouse, rather than the rat, was used in this study because it is the animal of choice for studying
effects of xenobiotics on the immune system (Burns ef a/., 1995). BBF purity was approximately
64% lfi-glucan on a dry matter basis. Additions of the test substance to the diet were made at
the expense of pregelatinized potato starch.
All animals were examined for clinical signs twice daily. Body weights and feed consumption
were measured at weekly intervals. Plasma was collected for clinical chemistry and
,hematological measurements at the initiation of the study and following 14 and 28 days of
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exposure. Plasma was also collected from animals that consumed the same diets for 28 days
but were switched to a control diet (containing no supplemental P-glucan) for an additional 14-
day period to evaluate reversibility or delayed occurrence of treatment-related changes. Half of
the animals were sacrificed for histopathologic analysis following the 28-day exposure period
and the other half were evaluated following the recovery period. An additional group of
untreated animals (na-ive) was bled and sacrificed at day 0, 14, 27, and 41 for comparison of the
hematology parameters with those of the control group because it was not known if multiple
blood draws would affect these parameters.
At termination, the kidneys, liver, spleen and thymus were weighed, examined macroscopically
and processed for histopathological examination. In addition, bone marrow, GALT (gut
associated lymphoid tissue), mesenteric lymph nodes and axillary lymph nodes were subjected
to histopathological examination.
No clinical signs or adverse reactions to the treatment were observed during the study. Body
weights and feed consumption did not differ between treated groups and controls. The
hematological and clinical chemical parameters did not reveal changes that could be attributed
to treatment. In particular, there were no differences for WBCs and lymphocytes. The absolute
and relative weights of the examined organs were not affected by the treatment. The
histopathological examination of the organs specified above did not reveal any abnormalities. It
was concluded that the high dose level, 10% BBF in the diet, corresponding to an intake of 19.0
g IP-glucardkg bw/d and 23.6 g P-glucan/kg bw/d in male and female mice, respectively, was the
NOAEL with regard to the observed parameters (Delaney et a/., 2003b).
In vivo qenotoxicity: micronucleus test
A standard in-vivo bone marrow micronucleus test (OECD 475) was conducted in male mice
(Charles River CD-1). Groups of animals received single oral doses of barley betafiber of 74,
222, 666 and 2000 mg/kg bw by gavage. A negative (vehicle) control group and a positive
(mitomycin C) control group were included as well. The animals were killed after 24 and 48
hours (5 mice/group/occasion). Since no clinical signs of toxicity were observed at any dose
level, only the animals of the high dose group and the negative and positive controls were
subjected to examination of their bone marrow cells. No increase in the number of
micronucleated polychromatic erythrocytes was found in response to the barley betafiber
treatment. Under the conditions of the assay, barley P-glucan did not increase the incidence of
micronuclei in bone-marrow cells (Delaney et a/., 2004).
Studies in ,Humans
Barley, like oats, is a rich source of P-glucan soluble fiber, which has been shown to significantly
lower LDL-C. In a study that has been presented at several scientific meetings and currently is
pending publication, Pins et a/. (2006) evaluated the LDL-C-lowering effect of barley betafiber.
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In a 1 O-week blinded controlled study, 155 subjects, 75 men and 80 women aged 25 to 73 years
who met the NCEP ATP Ill criteria for diet therapy due to elevated LDl cholesterol, were
randomized to one of four treatment groups or control. Treatment groups included either high
molecular weight ( HW) barley 6-glucan or low molecular weight (LMW) barley P-glucan (barley
betafiber) at both 3 and 5 gram doses. Treatment was delivered twice per day with meals in the
form of two functional food products: a ready-to-eat cereal and a reduced-calorie juice drink
containing 5% fruit juice. Levels of TC, LDL-C, HDL-C, triglycerides, apolipoprotein A-l (Apo A-
I), apolipoprotein B (Apo B), other cardiovascular disease (Le., blood pressure) and diabetes
risk markers (Le., fasted insulin) were determined at baseline and after 6 weeks of treatment.
All treatments were well tolerated and after 6 weeks of treatment the mean LDL-C levels fell by
15% in the 5 g HMW group, 13% in the 5 g barley betafiber (LMW) group, and 9% in both the 3
g/d' groups, versus baseline. Similar results were observed for TC and total Apo B levels.
Fastedl triglycerides were reduced in all groups except the control group and the 3 g HMW
group. HDL-C and Apo A-l levels were unchanged by treatment. Study results indicated that
barley betafiber significantly improved LDL-C and TC among moderately dyslipidemic subjects.
There was no difference in effect due to barley 6-glucan molecular weight (HMW vs. LMW
barley betafiber). The investigators in this study concluded that food products containing barley
betafiber should be considered an effective option for improving blood lipids in moderately
dyslipidemic lmen and women.
Human1 tolerance studies
Hluman tolerance studies with barley betafiber have not been conducted. However, barley and
barley-derived products with P-glucan (barley flour, barley bran) have been administered to
human1 volunteers under controlled conditions in several studies of the potential beneficial
effects of these products (see Sections 8.3.3 and 8.4.). In none of these studies were adverse
effects reported that could be attributed to the ingestion of barley or barley-derived products. In
a 28 day study with 14 male volunteers, subjects supplemented their diets with either barley
flour, wheat flour or wheat bran. About half the subjects reported mild intestinal symptoms,
such as feelings of fullness, bloating and gas with the ingestion of 129 g/d barley flour providing
42 g total dietary fiber. However, these effects were reportedly transient, diminishing for most
subjects by the third and fourth weeks of fiber supplementation. (Newman et a/., 1989b).
Similar mild symptoms were reported in a 12-week study in which subjects ingested barley
bread providing 39 g/d total dietary fiber (5 g/d P-glucan) '. The minor flatulence seen in 6
subjects diminished after the first 2 to 3 weeks of the study (Pick et a/., 1998). In a study of 155
Iln the study with 42 g/d total dietary fiber, 14 male volunteers supplemented their diets for 28 days with
either barley flour, wheat flour or wheat bran. About half of the subjects reported feelings of fullness,
lbloating and gas. These complaints were reported to subside in some of the cases by the third and fourth
weeks (Newman et a/., 1989b). In the 12-week study incorporating 39 g total dietary fiber/day into the diet
of eleven type-2 diabetics, minor flatulence was reported by 6 subjects, which diminished after the first 2-
3 weeks of the study (Pick et a/., 1998).
2
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individuals, minor symptoms, such as gas and flatulence, disappeared after approximately four
weeks of receiving 3g/d or 5g/d HMW P-glucan or barley betafiber (Pins et a/., 2006). No such
effects were reported in a study in which the participants consumed 100 g/d whole barley flour
for 4 weeks (Narain, 1992).
Alllergenicity
Celiac disease is an autoimmune disease triggered in genetically predisposed individuals by
gluten ingestion. Gluten is a ubiquitous component of cereals and as such is broadly found in
many foods. In genetically susceptible individuals, gluten ingestion results in intestinal mucosa
damage and malabsorption of essential nutrients. Currently, a iife-long gluten-free diet is the
only therapy available. In order to ensure that people with celiac disease can recognize barley
p-glucan as a food component which may contain gluten, the name of the product under which it
will appear in food ingredient lists, should always refer to its barley origin (i.e., "barley beta-
glucan" or "barley betafiber" and not silmply "beta-glucan" or "betafiber"). This labeling will also
be Irelevant for those few people who suffer from a barley allergy (Amentia ef a/., 1993;
Bonadonna et a/., 1999; Vidal and Gonzalez-Quintela, 1995).
DISCUSSIONl and SUMMARY
Xhe following considerations support the safety of barley betafiber under the conditions of
intendedl use:
Barley betafiber is produced from whole grain barley by enzymatic hydrolysis. Beta-
glucan is isolated using a series of centrifugations and additions of ethanol. The
lcesultant material is dried, milled and sifted to obtain a finished product. The product
contains only components of barley, substances that are formed from it by the action of
applied GRAS enzymes, or residues from the applied solvents and processing aids. The
applied solvents, Le., water and denatured ethanol, and processing aids meet
appropriate specifications for use in food production.
(2)
The primary component of barley betafiber, 270% P-glucan, is widely present in
numerous grains and other plants. It is therefore consumed not only in barley but also
with other cereals and edible plants (Le., oats, rye, wheat, mung beans). Adverse
effects due to the consumption of p-glucans with such foods are not known. Particularly
relevant in this regard is the safe use of oat-derived 6-glucan isolates for more than 10
years (Le., oatrim with a p-glucan content of up to 15%).
(3)
Barley is a traditional food with a long history of safe use. In Maghreb countries
(Morocco, Algeria, Tunisia), barley is used in a variety of traditional foods (bread, soup,
porridge), resulting in an average intake of up to 172 g/person/day (Morocco). At this
level of barley intake, approximately 6 g/person/day of pure P-glucan is consumed.
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(Ferrante et a/., 2001) Importantly, the preparation of the mentioned foods involves
cooking for extended periods of time, which ensures extraction of P-glucan from its
natural context (cell walls and proteoglycan complexes). Therefore, the physiological
properties of P-glucan as a dietary fiber may be found in these traditional foods, as is
intended to be achieved with the use of barley betafiber in all potential food and
beverage sources.
In passing through the digestive tract, p-glucan is not absorbed to any significant degree
because of its large molecular size. Therefore, direct systemic effects due to absorbed
P-glucan are unlikely. Interactions of 0-glucans with cells of the small-intestinal mucosa,
if there are any, are not known to entail potential adverse effects.
The subchronic toxicity of barley betafiber, meeting the manufacturing specifications
described in this Notification, has been examined in 28-day toxicity studies in rats and
mice. In these studies, the highest dose levels tested (10% of the diet, corresponding to
an intake of about 21 and 8 g/kg bw/d in mice and rats, respectively) was the no-
observed-adverse-effect level (NOAEL).
A blinded clinical trial was conducted in which 155 subjects were divided into four dose
groups. Each group consumed either high or low molecular weight formulations of
barley P-glucan over the course of 10 weeks at either 3 g per day or 5 g per day. The
study was designed to assess the cholesterol-lowering properties of a diet rich in p-
glucan through the consumption of BBF. After 6 weeks of treatment, BBF (low
molecular weight barley 0-glucan) significantly improved low-density lipoprotein
cholesterol (LDL-C) and total cholesterol (TC). Moreover, treatment in each dose group
consuming either 3 g or 5 g of BBF was well tolerated over the entire course of the study
(Pins et a/., 2006).
In the publicly available published literature, updated through the end of 2005, numerous
studies have been conducted in animals (mainly in rats and hamsters) and humans on
the potential plasma cholesterol lowering effect of barley-derived products with elevated
P-glucan content. The attenuating effects of such products on the glycemic and
insulinemic response to food have been investigated as well.
Phytic acid is a natural component of cereal grains with a known inhibiting effect on the
intestinal absorption of certain minerals (e.g., calcium). Previous analyses of barley
betafiber have shown that phytic acid is not concentrated in the extraction and isolation
process.
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CONCLUSION
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The :Expert Panel has ,independently and critically evaluated the available information
concerning barley derived p-glucan and barley betafiber summarized in this report and
unanimously concludes that barley betafiber, meeting appropriate food grade specifications, is
safe, and: 'suitable as a' food inglredient for general use in all foods at levels consistent with
cGMP. The Expert Panel further unanimously concludes that this barley betafiber is Generally
Recognized as Safe (GRAS) based on scientific procedures and supported by evidence of safe
museof barley in' food 'prior to 1958.
Q


J 6 s q h 'Fhorzelleca :,;P'6 D &./
8.Pr (J fessor E'meritus
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Date
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Pharmacology and Toxicology
Medical 'College of Virginia
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Caspar Wistar Scholar, Wistar Institute
University of Pennsylvania
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Date
Associate Chief of Staff for 'Research
Veterans Affairs Medical Center
Plrofessor of Medicine
University of 'Minnesota
Robert Nicolosi, PhD
Director, Department of Health and Clinical Science
University of Massachusetts, Lowell
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000080
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REFERENCES
American Dietetic Association (ADA). 2002. Position of the American Dietetic Association: Health
implications of dietary fiber. J Am Diet Assoc 102:993-1000.
Armentia, A.; Sanchez-Monge, R.; Gomez, L.; Barber, D.; Salcedo, G. 1993. In vivo allergenic activities
of eleven purified members of a major allergen family from wheat and barley flour. Clin Exp Allergy
23:410-415.
Beer M.U., Arrigoni E., Amado R., 1995. Effects of oat gum on blood cholesterol levels in healthy young
men. Eur J Clin Nutr 4951 7-22.
IBeer, M.U.; Wood, P.J .; Weisz, J . 1997. Molecular weight distribution and (1 -+3)(1-+4)-P-D-glucan
content of consecutive extracts of various oat and barley cultivars. Cereal Chem 74(4):476-480.
Behall KM, Scholfield DJ , Hallfrisch J , 1997. Effect of beta-glucan level in oat fiber extracts on blood lipids
in men and women. J Am Coll Nutr. 16:46-51
Behall K.M., Scholfield D.J ., van der Sluijs A.M.C., Hallfrisch J ., 1998. Breath hydrogen and methane
expiration in men and women after oat extraction consumption. J Nutr 128:79-84.
Bhatty, R.S. 1987. Relationship between acid extract viscosity and total soluble and insoluble #3-glucan
contents of hulled and hulless barley. Can J Plant Sci 67:997-1008.
Bhatty, R.S. 1992. P-Glucan content and viscosities of barleys and their roller-milled flour and bran
products. Cereal Chem 69(5):469-471.
Bonadonna, P.; Crivellaro, M.; Dama, A.; Senna, G.E.; Mistrello, G.; Passalacqua, G. 1999. Beer-
inducedl anaphylaxis due to barley sensitization: two case reports. Invest Allergol Clin lmmunol9(4):268-
270.
IBraaten J .T., Wood P.J ., Scott F.W. et al, 1994. Oat beta-glucan reduces blood cholesterol concentration
'in hypercholesterolemlic subjects. Eur J Clin Nutr. 48:465-74.
Buliga, G.S.; Brant, D.A. 1986. The sequence statistics and solution conformation of a barley (1+3,
1-+4)-f3-D-glucan. Carbohydr Res 157:139-156.
Burns, L.A.; IMeade, B.J .; Munson, A.E. 1995. Toxic responses of the immune system. Cited in:
Casarett and Doull's toxicology. 5'h Edition, pp. 355-402.
Delaney, B. 2004. Evaluation of the in vivo genetic toxicity of concentrated barley 0-glucan. Fd Chem
TOX 42(1):155-156.
Delaney, 6.; Carlson, T.; Frazer, S.; Zheng, T.; Hess, R.; Ostergren, K.; Kierzek, K.; Haworth, J.; Knutson,
N.; J lunker, K.; J onker, D. 2003a. Evaluation of the toxicity of concentrated barley P-glucan in a 28-day
feeding study in Wistar rats. IFd Chem Tox 41 (4):477-487.
Delaney, B.; Carlson, T.; Zheng, G.-H.; Hess, R.; Knutson, N.; Frazer, S.; Ostergren, K.; van Zijverden,
M.; Knippels, L.; J onker, D.; Penninks, A. 2003b. Repeated dose oral toxicological evaluation of
concentrated barley P-glucan in CD-1 mice including a recovery phase. Fd Chem Tox 41 (8):1089-1102.
Economic Research Service, 2002. Food consumption data system: barley and oats. ERS/USDA,
httR://www.ers.usda.qov/Data/FoodConsumption/soreadsheets/Grains.xls
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Fastnaught, C.E. 2001. Barley fiber. Handbook of dietary fiber. Marcel Dekker, lnc., New York, pp. 51 9-
542.
Ferrante, M.P.; Di Camiilo, A.; Di Sario, S.; Marconi, E.; Cubadda, R.; Perrino, P. 2001. Variability of p-
glucan and protein content in barley germ,plasm. Tecnica Molitoria 52(8):860-865.
Food and Agriculture Organization of the United Nations (FAO). 2000. FA0 Statistical Database-Food
Balance Sheets.
Gbmez, C.; Navarro, A.; Manzanares, P.; Horta, A.; Carbonell, J .V. 1997. Physical and structural
properties of barley (1-+3), (1-+4)-f&D-glucan. Part I . Determination of molecular weight and
macromolecular radius by light scattering. Carbohydr Polym 32:7-15.
Huth, M.; Dongowski, G.; Gebhardt, IE.; Flamme, W. 2000. Functional properties of dietary fibre enriched
extrudates from barley. J Cereal Sci 32:115-128.
Institute of Medicine (IOM) of the National Academies. 2005. Dietary, Functional and Total Fiber.
Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and
Amino Acids. Washington DC: National Academies Press.
Kerckhoffs, D.A.J .M.; Hornstra, G.; Mensink, R.P. 2003. Cholesterol-lowering effect of p-glucan from oat
bran in miildly hypercholesterolemic subjects may decrease when 0-glucan is incorporated into bread and
cookies. Am J Clin Nutr 78:221-227.
ILee, Y.-T.; Schwarz, P.B.; D'Appolonia, B.L. 1995. Effects of p-(1-3), (1 -4)-D-glucans from hull-less
barley on the properties of wheat starch, flour and bread. Barley Newsletter 39:60-65.
Lehrfeld, J . 1994. HPLC separation and quantitation of phytic acid and some inositol phosphates in
foods: problems and solutions. J Agric Food Chem 42:2726-2731.
Narain, J .P.; Shukla, K.; Bijlani, R.L.; Kochhar, K.P.; Karmarkar, M.G.; Bala, S.; Srivastava, L.M.; Reddy,
K.S. 1992. Metabolic responses to a four week barley supplement. Int J Fd Sci Nutr 43:41-46.
INewman, R.K.; Newman, C.W.; Graham, H. 1989b. The hypocholesterolemic function of barley p-
glucans. Cereal Foods World 34( 10):883-886.
Pick M.E., Hawrysh Z.J ., Gee M.I. et al, 1996. Oat bran concentrate bread products improve long-term
control of diabetes: a pilot study. J Am Diet Assoc. 96:1254-61.
iPick, M.E.; Hawrysh, Z.J .; Gee, M.I.; Toth, E. 1998. Barley bread products improve glycemic control of
type 2 subjects. Int J Food Sci Nutr 49:71-78.
Pins, J .J .; Keenan, J .M.; Goulson, M.J .; Shamliyan, T.; Knutson, N.E.; Kolberg, L.W.; Curry, L.L. 2006.
The effects of concentrated barley beta-glucan on blood lipids and other CVD risk factors in a population
of hypercholesterolemic men and women. Submitted for publication (currently under review).
Saulnier, L.; Gevaudan, S.; Thibault, J .-F. 1994. Extraction and partial characterisation of P-glucan from
the endosperms of two barley cultivars. J Cereal Sci 19:171-178.
Torronen R., Kansanen L., Uusitupa M. et al, 1992. Effects of an oat bran concentrate on serum lipids in
free-living men with mild to moderate hypercholesterolaemia. Eur J Clin Nutr. 46:621-7.
USDA. (U.S. Department of Agriculture), 1997. Data Tables: Results from USDA's 1994-96 Continuing
Survey of Food Intakes by Individuals and 1994-96 Diet and Health Knowledge Survey. Table Set 10,
Table 1. httD://www.ers.usda.aov/briefina/DietAndHealth/data/
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USDNDHHS (U.S. Department of AgricuIture/Depar&rnent of Health and Human Services), 2005.
NutIition and Your Health: Dietary Guidelines for Americans. 2005 Dietary Guidelines Advisory
Committee IRepott. Part D: Science Base, Section 10: Major Conclusions.
http://www. health.qov/dietaryquidelines/dqa2005/report/
Vidal, C.; Gonzalez-Quintela, A. 1995. Food-induced and occupational asthma due to barley flour. Ann
Allergy Asthma and lmmun 75:121-124.
Wood, P.J .; Weisz, J .; Mahn, W. 1991. Molecular characterization of cereal P-glucans. II. Size-exclusion
chriomatography for comparison of molecular weight. Cereal Chem 68(5):530-536.
Woodward, J .R.; Fincher, G.B. 1983. Water solubfe barley 0-glucans. Brewers digest, pp.28-32
Woodward, J .R.; IPhillips, D.R.; Fincher, G.B. 1983a. Water-soluble (1 +3), (1 -+4)-p-D-glucans from
barley (Hordeum vulgare) endosperm. I . Physicochemical properties. Carbohydr Polym 3:143-156.
Woodward, J .R.;, Fincher, G.B.; Stone, B.A. 1983b. Water-soluble (1 +3), (1 -+4)-P-D-glucans from
barley (Hordeum vulgare) endosperm. II. Fine structure. Carbohydr Polym 3:207-225.
Woodward, J.R.; Phillips, D.R.; Fincher, G'.B. 1988. Water-soluble (1 +3, 1 +4)-P-D-glucans from barley
(Hordeum vulgare) endosperm. IV. Comparison of 40C and 65C soluble fractions. Carbohydr Polym
8185-917.
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Appenldix B Patent Application for an
Improved Dietary Fiber
Containing Materials Comprising
Low Molecular Weight Glucan
000084

Pages 000085 - 000140 have been removed in accordance with copyright laws. Please see
appended bibliography list of the references that have been removed from this request.
m
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Appendix C Specifications of Enzymes Used
in the Production Process
000141
D
B
Genencor International"
linternational Inc. Genencor International B.V. Genencor International Genencor International
Asia Pacific Pte Ltd Argentina, S.A.
200 Meridian Centre Blvd. P.O.Box 218 3 Killiney Road Carlos Pellegrini 1149. Pis0 13
Rochester, N.Y. 14618 - 3916 2300 AE Leiden , #0502 Winsland House (1009) Buenos Aires, Argentina
U.S.A The Netherlands Singapore 239519
800.847.531 1 3 1.7 1.5686.1 68 65.838.74 10 54.1 1.4129.2300
716.244.4544 fax 31.71.5686.169 fax 65.737.1218 fax 54.1 1.4326.3003 fax
Product Specification Date Revised 06n7p1999
Product Name: SPEZYME FRED- L
Item1 Code: A05409
-- - _
Unit Low Spec High Spec
-- _- ---_--_-_-I_ ~ _ _
Assay
ENZYME ACTIVITIES
Alpha- Amylase Luis 15100 17400
MICROBlOLOGfCAL ANALYSIS
Total) Viable Count
Anaerobic Bacteria, Sulfite Red.
Totall Coliforms
E. coli
Salmonella
Staphylococcus aureus
t~ > Pr lo b uction Strain
1 Antibacterial Activity
CFUhl 0 50000
CFUhl 0 30
CFUhnl 0 30
R5ml NEG
R5ml NEG
hl NEG
knl
hl
NEG
NEG
Heavy Metals as Pb
Arsenic
Cadmium
Mercury
Lead
Sodium Chloride
Methyl Parabens
Propyl IParabens
0 30
0 3
0.00 0.50
0.00 0.50
0 5
13
0.07
0.03
This product complies with the current recommended purity specifications for food- grade enzymes given
by the Joint FAONVHO Expert Committee on Food Additives (JECFA) and the Food Chemicals Codex (FCC).
Page: 1 of 1
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Genencor Internationat"
- Genencor International Inc. Genencor International B.V. Genencor International Genencor international
li
Asia Pacific R e Ltd
#05- 02 Winsland House
Argentina, S.A.
200 Meridian Centre Blvd. P.0.Box 218 3 Killiney Road Carlos Pellegnni 1149, Piso 13
Rochester, N.Y. 14618 - 3916 (1 009) Buenos Aires. Argentina
U.S.A The Netherlands Singapore 239519
,I
2300 AE Leiden
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800.847.531 1 3 1.71.5686.1 68 65.838.7410 54.1 1.4129.2300
716.244.4544 fax 31.71.5686.169 fax 65.737.1218 fax 54.1 1.4326.3003 fax
Prod wct Specification Date Revised 09llOR002
Product Name:
SPEZYME LT 300
Item Code: A05507
- - --
~-
Unit Low Spec High Spec
I _ _---.---_-I-___ - - _
Assay
ENZYME ACTIVITIES
Alpha- Amylase mu4 30000 33000
MICIROBIOLOGICAL ANALYSIS
Total Viable Count
Anaerobic Bacteria, Sulfite Red.
Total Coliforms
E. coli
Salmonella
Staphylococcus aureus
Production Strain
Antibacterial1 Activity
CFUknI
'CFUhl
CFUhl
R5ml
RSmI
hi
hl
hl
0 50000
0 30
0 30
NEG
NEG
NEG
NEG
NEG
PHYSl CAL PROPERTIES
PHI 5.0
Appearance Brown liquid
OTHERASSAYS
Heavy Metals as Pb mgkg 0 30
_. --I --. - _-_I --___ - ..I-__
Arsenic mgkg 0 3
Cadmium mgkg 0.00 0.50
Lead mgkg 0 5
Sodium Chloride @
Mercury mghl 0.00 0.50
140.0 160.0
_I ____- ____- - - -_ - -_
This product complies with the current recommended purity specifications for food- grade enzymes given
by the Joint FAOWHO Expert Committee on Food Additives (JECFA) and the Food Chemicals Codex (FCC).
1 .
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Page: 1 of 1
000143
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Appendix D Background Paper for GRAS
Affirmation of Oatrim
000144
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1.
BACKGROUND PAPER FOR
GRAS AFFIRMATION OF OATRIM
Prepared By The Quaker Oats Company
J ul y 29, 1992
- UCT ON AND DESCRIPTION OF OATRIM
This background paper sets f orth Quaker's rati onal e why Oatrim i s saf e
and general l y recognized as saf e ( GRAS) . Quaker's rati onal e is based on
pub1 ished sci enti f i c 1 i terature and information general l y known to qual i fi ed
sci enti f i c experts, and i s corroborated by unpublished i nformati on.
Oatrim i s an enzymati cal l y processed fracti on of oat f l our that contai ns
amylodextrins and gluco-01 i gosacchari des, which are not found i n oat fl our.
I t al so contai ns somewhat hi gher l evel s o f water-sol ubl e beta-gl ucans than the
oat f l our from which i t was deri ved, and from which the wat er , i nsol ubl e f a t ,
protei n and i nsol ubl e f i ber components have been l argel y removed. Oatrim
represents about 60% o f the starti ng materi al which i s whole oat f l our.
The intended functi on of Oatrim i s as a f at repl acer i n a vari ety o f
products, such as fresh ground meat and poul try, processed meats and poul try
products, sal ad dressi ngs, mayonnaise, baked goods, baking mixes, cheese
(lprocessed), yogurt, i ce cream and frozen desserts, snack f oods, margarines
and spreads, icings and f rosti ngs, frozen entrees, and confecti ons. I t may
functi on as a total or parti al f at repl acer.
I
Appendix 1 i s a summzry tabl e o f Oatrim's characteri sti cs.'
For al l uses of Oatrim, i t i s expected that Quaker's first year sal es o f '
Oatrim will be about 1. 5 mm l bs., i ncreasi ng i n 1994 to 4 mm l bs., and to 30
to 75 mm l bs; by 2002.
2. OiATRIM MANUFACTURING PROCESS
A. Processi nq Patent
U. S. patent 4,996,063 was i ssued on February 26, 1991 to t he USDA f o r
the Oatrim process (Appendix 2) . Quaker i s l i censed t o manufacture Oatrim
undler that- patent.
I
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- 2 -
2. OATRIM MANUFACTURING PROCESS - Continued
0
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00U146
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A .
While any suistable .alpha-amylase may be used i n the 'production of
O,at,rim., the 'current enzyme of choice , i s the thermo-stabl e. alpha-amylase
;prodrutzed 'by Baci l l us, stearothermoohi l us. The enzyme from Bacillus
Stearo~t~h~ermo~Dhil~us currentl y -bei n'g .bsed i s ' supplied by Enzyme Bio-Systems,
iLtd. ,, and 'is :marketed under the ,t,rade., nape YG-Zyme 6995 A1pha-Amyl ase" .
A I p'ha amyl ase is a1 so known a s carbohydrase. The carbohydrase enzyme
from Baci l l us stearothermoDh,ilus i ' s the subj ect of a GRAS affi rmati on peti ti on
50s use as a di rect 'humi n food.,:iigrkdienf, f i l ed by-CPC I nternati onal I nc. i n
S'eptember 1983, (Appendix 5 Federal Resi ster noti ce announcing peti ti on
f i f i 'ngj .
I t i s expected t hat other sui tabl e alpha-amylase enzymes, such as those
'produced by Baci,.Ilus subti l i s a-nd Baci l l us l i chenformi s, may be used i n the
ind,ica,ted that t~he following carbohydrase enzymes may 'be used i n food, subj ect
onl'y t.o a goodl manufacturi'ng 'practi ce (GMP) l i mi t:
A1 oha Amyl a.se (Carbohvdrase). " , . . . , . ~, ."
. .
. .
A'ppendix 4 i s the te_ch.ni,cal~, d-ata. +sheet -foy-G,;Zyme, 6995.
. ,
. .
,proda;ct i on d,f Qaf,,fj-m,. ' '^"- I n. -~_- ..s-e$arate--'coh5iiki-nications - (Appendix 6)., FDA has
, . . . ,
AS'DerQi 1 I US i l avus-ori i ae
Ba8cilfNus subfi l i 's 'straj n.s' ' '
AsDerbYllus ni ber
I . , . ,.
I _ . , - - 1 * 1 ...>,-\, -. * -*.*. ... ~- . . ._. . I ~ : ~~. ~,,. , . , . . . ,_ . ' . .. . .
. Baci 1 llals 1 i,ctieriformi s . I (mi xed carbohydrase and protease enzyme) . .
Consi stent with FDA' s cqrrespondence, vari ous amylases from pl ant,
animal, fungal and bacteri al sgurces hav-e been i n use f or many years and have
wide commercial food appl i cati on, as shown i n the fol l owi ng tabl e:
Bacteri a1 Fungal P1ant
'~y,ru,p manu'f ac t u r e
,Dextros"e imanufacture .
'Bakli ng
Sacc h ar i f i cat i on o f fermenta t i o:n rnaslhe s
Di s t i 1 l'e,ry
' Br ewi ng
.Food dextri n; and' sugar products
'Dry ,brea:kfas8t foods
Chocolate and 1 i cor! c.e syru.ps
Starch removal from f rui t extracts and
'Scrap candy recovery
j :ui 8ces and from pecti n
Solurce :
1972, p.46.
" St ar ch M,odi f i c at - . i on in Veget ab1 es " ,
X X
X
X
X
X x X
X X
X X
X X
X X
X
' X
X X
. .
Handbook o f Food Additives,
000147
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3. SREG:UNLATO'RY STATUS OF OATRIM INGREDIENTS AND INTERMEDIATE PRODUCTS -
~ , . .. -,- .. . . . I ,- . ~ L , r ' , " , i . l r . C%r . r , Ur i F " ~ i i i . - T - . L .I-_.U.*..X ,.,.- *-.. '.., _.._ ?<..., : , l ."_ _ , _ _
' Con t i' nuled.
B, Oat Flour
Oat f l our i s a common i ngredi ent of l ongstandi ng food use, and is GRAS
on the basils o f that usage. There are no known questi ons about the safety of
oat fl our.
C. Sodium Hydroxide
Sodium hydroxide i s used to adj ust the f i nal pH o f the oat
Sodium hydroxide has been affi rmed as GRAS as a pH flour/enzyme/water sl yrry.
control agent, subj ect only to a GMP l i mi t. 21 CFR 184.1763.
D. PhosDhoric Acid
Phosphoric aci d i s used to adj ust the pH of the sl urry f or optimal
enzyme acti vi ty. Phosphoric aci d i s GRAS as a mul ti pl e purpose ingred
salbject only to a GMP l i mi t. 21 CFR 182.2073.
m .
:E. Calcium Ch1orid:e. 100% . _. . . - .i ,- . ~ . -
,. . 8Calci8um chi-oride (100%) i s used as a synergi st to enhance the act
Calcium chl ori de has. been affirmed as of th'e enzyme duri ng 8entiymolysis.
fo'r use as a synergi st, subj ect to a GMP l i mi t.
!F. Sodium Acid Phosphate
21 CFR 184.1193.
ent,
vi ty
GRAS
To neutral i ze the supernatant whi ch has been aci di f i ed with phosphoric
aci d to a pH of 4- 01 sodium hydroxide i s added to obtai n a pH of 6.0. The
reacti on products are sodium aci d phosphate (NaHzPOq) and water:
HzPO4 +NaOH NaH2POq t t i 20
Sodium aci d phosphate i s GRAS, subj ect only to a GMP limit. 21 CFR
182.6085.
G. I naredi ent Specifications . - .
Appendix 7 contai ns i ngredi ent speci fi cati ons.
...- I , . , _ ,. _ _
QUAKER'S RATIONALE WHY 'OATRIM IS SAFE AND GRAS
- - .. . - _ . . ..I_*._-...-. I-. -._ -c-rr~r,c..l.~,,4--*~.-,,~.-. . _ +, ,,_.. i ._-.* ~. , ,
4;
. .
In Quaker's view, several independent f actors support the conclusion
that Oatrim i s saf e and GRAS. First, Oatrim i s similar to oat starch and
mal todextri n, two f ood i ngredi ents of acknowledged saf ety. Second, the
enzymatic manufacturing proce"ss f or Oatrim i s analogous to the bi ol ogi cal
process f o r t h e di gesti on o f starch i n humans. Thi rd, saf ety evaluations of
Oatrim's consti tuents do not reveal any areas of concern. The concl usi on that
Oatrim i s saf e and GRAS i s corroborated by a short-term toxi ci ty study with
Oat r i m.
000148
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9UkKER'S RATIONALE WHY OATRi M IS SAFE AND GRAS - Continued
A. Oatri i ni s Si mi l ar to Oat Starch and Mal todextri n
Sta'rch, a mixtmure o f amylose 'and amylopectin, can be found i n al l organs
The endosperm o f the
, ,~.- . . . . ,.,, ._... ,-. .. ,^ i... ...._ ^.'. __.- _._ ~. ", /,.l /... .., ,__._
4.
\
I . ,. , . . , .. .. - . %_ . . &. _ . _ ..,...,__. _.,-. . _ ,._. ...
o f most hi'g'her pl ants, i ncl udi ng the endosperm o f seeds.
lo'at kern'ell i s the starch so.vr.cg . f or , . f he production o f Oatrim.
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The amylose f racti on of starch i s essenti al l y a l i near polymer o f
gl ucose, wi th a Degree o f Polymerization (DP) ranging from 100-10,000 gl ucose
residues. Amylopectin is a branched polymer o f gl ucose wi th a DP ranging from
10,000-100,000 gl ucose residues. The amylose content o f oats comprises about
27% of the starch f racti on, the balance being amylopectin.
The pri nci pal di fference between oat starch "and-Oatrim i s that aboqt 35%
of the starch i n Oatrim has been hydrolyzed by alpha-amylase to form lower DP
gl ucose polymers. Normally, the lower DP l i mi t f or amylose i s about 100, and
f or amylopectin, about 10,000. The DP resul ti ng from enzymatic hydrol ysi s
ranges from 2-100. The gl ucose polymers of DP2-DPIO are desi gnated as gluco-
ol i gosacchari des, the hi gher DP polymers are desi gnated as amylodextrins.
Oatrim i l s the water sol ubl e, parti al l y enzymati cal l y hydrolyzed starch
fracti on of oats, but, because the separati on of the treated starch f racti on
from the l protei n/fat/i nsol ub7e f i ber f racti on i s not complete, ' some protei n,
. . . .
f at, and i8n8so'llubile fi ber are found i n Oatri m. . A comparison of .these fracti -on;
,
I , I. , . z c i s shown 'below: , -
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Protei n
Fat
Total Di etary Fi ber .(TDF)
Beta-gl ucan
Oat' F ~ O U ~ *
, . . .
Oat r i m*
- .
15% 4.0%
7. 5% 2.1%
14% 16.9%
3. 8% 4-6%
*Values wi l l vary as a result of growing condi ti ons and different cul ti vars.
Mal todextri n, a product si mi l ar i n several respects to Oatrim, i s
produced by the parti al enzymatic hydrolysis o f corn starch. Mal todextri n i s
GRAS, 21 CFR 184.1444. The pri nci pal di fferences between Oatrim and
mal todextri n produced from corn starch are as follows:
m Di fferi ng degrees of polymerization, but sti l l wi thi n the DP2-
DPl OO range.
Presence of some- protei n, f at and TDF, i ncl udi ng beta-gl ucan, i n
Oatrim, whereas there i s vi rtual l y none o f these consti tuents i n
mal todextri n.
Therefore, loatrim i s si mi l ar to oat starch and mal todextri n, two food
i ngredi 'e'nts o f .acknowled,ged safety.
starch or mal todextrh, are u.n.rej,ated--t.o th,e-. saf ety of the i ngredi ents.
The di fferences between Oatrim and oat
.
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- 6 -
4. QUAKER'S RATTONALE WHY OATRIM'IS SAFE hNDcGRAS - Continued
B. The Enzymatic Manufacturing Process for Oatrim is Analogous to
The Bioloqical Process for the Disestion o f Starch in Humans -
1. Key Reaction Products o f the Enzymatic
Hydro1 si s o f Oat Starch bv A1 Pha-Amyl ase
Partial, random, ''endo" cleavage of alpha 1-4 linkages o f the starch
polymers by aipha-amylase, results in amylodextrins, gl uco-of igosaccharides
and unchanged starch (Figure 1). The afpha-amylase has no effect on the o at
constituents: fiber, beta-glucan, protein, fat and minerals.
0 Reducing Uni t
Glucose Un i t
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000150
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8. The 'Enzymatic Man,ufacturjng Process for Oatrim. i s Analgous to
the BSolociical
Process for the Di qesti on of Starch i n Humans -
fl onti nued
- . 1.1, .I- 1- . - 1 ..-~-......-.. "..=..,e.- ..,, ~~- . , - - ~~- ~~~" ~. ~~, ~" . ~, ~. ~ ..G- ., .:., " " ,". . , _
2. Starch Di qesti on i n Humans
The acti on o f alpha-amylase on oat starch to produce shorter chai n
gl ucose polymers i s very si mi l ar to the acti on o f alpha-amylase i n the human
body to dligest starch. I n humans, alpha-amylases are produced by the sal i vary
and lpancreatic gl ands. However, the acti on o f sal i vary amylase i s l i mi ted t o
the hydrol ysi s of starch to lower .DP polymers.
The pri nci pal hydrol ysi s o f starch by pancreati c alpha-amylase occurs
within the lumen of the small i ntesti ne. Thi s acti on, as wi th starch i n oats,
produces shorter chai n polymers of lower average DP than the i ntact starch
molecule. The lower DP polymers are subsequently acted on by other enzymes,
i ncl udi ng glucoamylase, which cleaves the polymers i nto i ndi vi dual gl ucose
resi dues that are absorbed by the body.
I t can be readi l y seen thl at t'he external acti on .of-alpha-amylase on oat
,starclh i s .e-q'uivalent to t-he i nternal act.io.n,.,by sal i vary and pancreati c al pha-
antylase. ' I n bot i h cases, shorter chai'n polymers are produced, which are, i n
eitsher case, af t er i ngesti on, subjected t o the acti on of glucoamylase i n the
small i ntesti 'ne t o produce glucose monomers.
' C. Saf ' et v. Eval uati ons Do Not Reveal Any Ar eas o f Concern
.. , I ,.,-.I. _ . , , , . . ._ I . . .-+..< ..,--.,=.-..:~... : .l,...._I .___. *L~,a<m,z*.*d.~ ~,:~,.=,~~-~:~~.~...*. . , , ,J
1. J oi nt FAONHO Expert . Committee . ., . I on ... . Food -. . ?l.. Addi ti ves _." ,...* , ,".,, ,. . . . , / . .
The J oint FAO/WHO expert Committee on Food Addi ti ves (Expert Committee)
has prepared monographs on enzymes deri ved- from AsDersi l l us orvzae and
Asoersi i l us niaer, and carbohydrase enzymes deri ved from- B. 1 ichenformis.' WHO
food Additive Seri es 20, 22 "Toxicological Evaluation of Certai n Food
Additives and Contaminants" (Appendix 8) . No comparable monograph has yet
been lprepared f o r alpha-amylase from B. stearothermoohi l us, but the enzyme i s
currentl y being reviewed by the Expert Committee' (see Append3x- 9 newsletter
arti cl e).
The rel evant fi ndi ngs of the J oi nt Expert Committee were as follows:
a. Asperaillus oryzae
Tho' l'evel caus'ing no toxi col ogi cal ef f ects i n the rat, a t a level o f 10%
i,'n, t,he 'di 'et, i s equi val ent t o 7 g/kg b.w./day. The Expert Committee concluded
th,at th,e enzyme, i 8 s "acceptabl e for use i n f ood. when . used, accordj,ng to good
manluf actur i ng pract i 'ce s I ' .
...
. , -~-. , ..a:<. . -i _i ~= -, . - *. - 1, . , - < ,,. , 7 _ . _,_ ~-~,. . .~_. .. . -,.. _ _ _ r 7- .. ,,j -, , . . .
. . . I . . . , _ _ I
. - -
. . . . _ .. .
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000151
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- 8 -
C. Safety Evaluations Do Not Reveal Anv Areas of Concern
- - -. .. ".... -.. - . ,.> - 1. ,.-.,*..~-,- -. _ / _ - c .*.^+Lc(.l,-. , % -x.**,- ,*. : _,,,_ . ,. . . I , , I , - , , ,,,, .
1. J oi nt FAONHO ExDert Cornnittee on Food Addi ti ves - Continued
..I._ . ,- - . ,-,.- -.--.--*--"bT... - ~ ~ . l i * L I V C r - r z - L - - ~ . , ~ ~ - . ~ ~ ~ .l._...-#..X./, ,-,. :.." ,*11,. %. _:.
b. Car'bohydrase from Asperdllus niqer
A l ~ 1 enzyme prep a r a t i on s t est e d s' h owled n.o -ob s e r.y,ed, 1 ef f ec t.<lle.vel. s great e r
than 1mO08 mg, TOS/kg b.w./day i n 90' day studi es i n rats. The esti mate of
acce,ptabl e , dai l y i ntake was . O - 1 mg TOS/kg b.w. f or each tested enzyme
preparatioin.
c. Carbohydrase from 1 ichenformis
The nlo-observed,-effect ?llev,el. .i n ,,a. shor t -t er m._st udy i n dogs was 2% of the
An acceptabl e dai l y i ntake f or man was "not 'dl i et, equal' to 450 mg/kg b.w.
s'peci fi ed"' .
Z. , A,lpha-mylase fr& B. stearothermoDhilus . . .. _. . .
The amount 'of i 'nacti vated ..Bacillus stearothermoohi l us contai ned i n
Oatrim i s 'about 1.8, un8i_ts per g,ram. , A pub1 i shed study by McKenzie & Petsel,
Ne,ntitl,ed "Subchroni c, Toxicj,ty Studi es i n Dogs and Ut,ero, Rats Fed Diets
Alpha-Amylase From -a Natural or
1 uded the no-observableyeffect-level
s i s 36 u'nits/g food.
3. 01 iqosa'ccharid'es
The gl uco-ol i gosacchari de mixture resul ti ng from the enzymatic
hydrol ysi s of amylose and amylopectin have degrees of pol ymeri zati on (DP) from
2-10 (Appendix 11).
T,here has bee,n concerIn a'b0u.t an excessi,ve, i ' n t ..*of _ol.i,gosaccharides of
t he type represented' by raffi n,ose, stachyose and ve scose found i n spybeans
aind other legumes and oth.e,r. nag- alpha-glucan pol ysacchari des .and sow .sugars
sluc:h as l ~actul ose. These,.ol i gosacchari 'des are not enzymati cal l y hydrolyzed i n
t'he small intesti,ne .of h'umans; they are subsequently fermented by the
,microflor'a i n the large i ntesti ne t p produce carbon di oxi de and hydrogen i n
addi ti on to short-chal n f atty acisds and lacta.te, which may, i n turn, be
a'bsorbedl. and, :metabol&!ed,+_-Symptoms o f high dosages and prolonged use of the
no,n-allpha-'glucan po1ysaccharide.s are fl a%us, enlargement of the l arge
i ntest,i ne, and may i ncl ude :hypercal ci uri a and aci duri a, renal mi neral i zati on
and. adl renal . hyperpl as i a.
T'he 01 i gosacch'ari des, D8P2-DP10, resul ti ng fromthe enzymatic hydrol ysi s
of star&, by al'pha-amylase, are not of thi s type and are hydrolyzed i n humans
to mo~o~~accha~j de~v4 'by 'glucoamyl ase and other carbohydrases i n the lumen and
K., '"Physiol~~og,ical Eff'ects . . , . ACS ' Syrnposi-um Seri es 15,
1975, )).
' .' 'brus'h border surfpce- me-mn.ra tine .(Appendix 12. (Crane, R.
m
(I)
000152
0
0
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- 9 -
C. Safety Evaluations Do Not Reveal Any Areas o f Concern - Continued
,.. . . - - ~~...... "--.-,-~, ~...-,..,-*~.~,,.~...-~-~~*~..~-, ~" . ~- ~, . ~. . ~ -2. ri.r,. r. ..- ..... \ ,_/_,_,. _ _ , .
4. Beta-61 ucan
Beta- gl ~up i s a mostly water-sol ubl e f i ber found i n apprecia'ble 'levels
i n oats and: barley.. T;h,e 'amount of beta:glucan vari es as a. funct.qn,..of the
cul ti v,ar and growing condi ti ons. The beta-glucan content o f oats, a1 though
vari'a'ble, ims generaTly found to be abo.ut,.2.8:5A,5%A,(Appendix 13 (Oats Chemistry.
aNlndTechnoloav, F.W. 'Y ebster, Edi tor, American Association o f Cereal Chemists,,
1986. Chapter on '"Oat Beta-GJ ucan:, SSrU~tu~,e,, Location and Propertyes") ) .
The s,pecified, val ue qf "beta-glucan, i n Oatrim.,is 5%. and wi1.1 1,i kel y vary from
about 4-6%i depending on t'he beta-glucan content o,f t he oat ,$ from,whjch.it .. +-.:..a. w a s 3 . .~,.,. ~~, . . .
d:eri#ved and by 'mi 1 l i ng techniques.
As a poi nt o f comparison, the American Association of Cereal Chemists
has defined oat bran..-as ,h-a-ying a minimum beta-glucan content of 5.5%. The
concentrati on o f beta-gl ucan i n Oatrim i s wi thi n the range o f the beta-glucan
normally found i n oats and oat bran, and does not rai se any saf ety concerns
{Appendiix 14) .
I t i s to be expected that, as Oatrim prol i f erates as a f at repl acer i n a
wide v,a,ri ety o f pro&cts, #an i ncrease i n the i ntake o f sol-uble .f i ber (beta-
&? , 8gl.lucan) 'by 'con,ssumers 'would reSyl.tt.,- .An.,.i-ncre.ase i n f i ber i ntake i s con,si stent
. ' wi t h the reoort on "Physioloqical Effects a n ~ ~ ~ ~ l t ~ - ~ o n ~ e a u ~ n ~ ~ s . ~ o f Di etary
0
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Fi ber" by 'tlh,e Federai i on g?. ,.he,rjcan . Societjh~n7~,fo-r~,E$perimental Bi o l o g y
( ' FAXB) (1;987)', the Surgeon General's Report on Nlutri ti on and Health (1988) and
' t he Pub1 i c Heal'th Service report, "Healthy People ZOOO" , which affi rms FASEB' s
lmevel s olf intake,. f or ,di gtary 'fi ber ." the "*<'FASEB r ep o r t and FDA's proposed
di 'etary fi 'ber "dai l y refere'nce va1u.e" i.s i n , . t h e range of 20-30 g/day f or the
'heal t'hy adul t popul ati on o f t he United, S t a t e s , whereas the esti mates of
cu'rrent actual ' intakme range from 2. 5-4. 8 g/day to 11 .I-23.3 g/day.
and' FDA's recommended level.. o f j n t f or dieLary f i ber, The recornmended . .
5. Oatrim
. .
Hazelton Vi seonsi n, I nc. conducted -3- .fQqr: . ~s e k . d,j,et,aay toxi ci ty study
wi t'h Oatrim i ! n rats -at ,di etary levels o f 7.5% and 15x. The researchers '
concl'uded, t'hat d'i 'etary exposure to 7. SX, and- 1.5% Oatri.m,.for,.at l east four weeks
had 'no-observabl e-effects- on,. , ~~e. , . , ~~est. . a~i - mal s. ~ A detai l ed r epor t ' o f t hi s
st ul dy, whi ch was subm,i,tted to FDA by ConAgra, was -O6raf6e$ fkom FDA pursuant
t o the Freedom of i nforyati on A ct .(Appendix 15). Quaker bel i eves that thi s
st'ady corroborates the conclusi'ons -set ,fort'h above, namely, Oatrim i s saf e and
'GRAS .
:a=
10
000153
. . . __.
Appendix E Barley Betafiber Mycotoxin
Analytical Results
0'0015 4
Barley Betafiber Mycotoxin Analytical Results
Diacetoxyscirpenol
Neosolanlol
Four different BBF samples were submitted to Romer Labs (1301 Stylemaster Drive,
Union IMO 63084-1 156, (636) 583-8600, www.romerlabs.com) for mycotoxin testing.
The four sample IDS are:
0.3 ppm TLC N D N D N D N D
0.1 ppm TLC N D N D N D N D
1. BBF, J uly 2003 production at BPC
2. BBIF, August 2005 production at BPC
3. BBF, September 2004 equipment trials at BPC
4. BBF, J une 2004 equipment trials at BPC
This data is recorded in Cargill Notebook 4687, page 25, March 27, 2006.
000155

Pages 000156 - 001463 have been removed in accordance with copyright laws. Please see
appended bibliography list of the references that have been removed from this request.
From:
Sent:
To:
Subject:
Hess, Richard /Richard-Hess Bcargill.com
Wednesday, March 22,2006 1 1 :16 AM
Kolberg, Lore /Lore-Kolberg @cargiIl.com
FW: DON method
I
FYI - i f you need a t hi r d par t y r ef er ence f or t he t he DON met hod.
--_-- Or i gi nal Message- - - - -
Fr om: jlolene.miesner@romerlabs.com [mailto:jolene.miesner@romerlabs.comJ
Sent : Wednesday, Mar ch 22, 2006 10:24 AM
To: Hess, Ri chard / Ri char d- Hess@car gi l l . com
Subj ect : RE: DON met hod
Ri char d,
Once agai n, I apol ogi ze f or t he del ay. I knowI t ol d you t hat t he
met hod i t sel f has not been publ i shed, but t he use of our col umns has.
One
of my co- wor ker s l ooked up a r ef er ence f or me, so i f you want ed t o check
out t he ar t i cl e, her e i s t he i nf or mat i on you need:
Li qui d chr omat ogr aphi c det er mi nat i on of t oxi geni c secondar y met abol i t es
produced!
by Fusar i umst r ai ns. J our nal of Chr omat ogr aphy A, 955 ( 2002)
I hope t hi s hel ps you. I f you have any f ur t her quest i ons, pl ease l et me
know.
J . J . Mat eo, R. Mat eo, M. J . Hi noj o, A. Ll or ens, M. J i menez.
245-256.
-J ol !ene
J ol ene Mi esner
Anal yt i cal Chemi st
Romer Labs, I nc.
1301 St yl emast er Dr i ve
Uni on, MO 63090-1156
Tel : (636) 583 8600 ext . 106
Fax: (636) 583 2340
jolene.rniesner@romerlabs.com
www. r omer l abs. com
Thi s e- mai l and any at t ached f i l es ar e conf i dent i al and may be l egal l y
pr i vi l eged. I f you ar e not t he addr essee, any di scl osur e, r epr oduct i on,
copyi ng, di st r i but i on, or ot her di ssemi nat i on or use of t hi s
communi cat i on
i s st r i ct l y pr ohi bi t ed. I f you have r ecei ved t hi s t r ansmi ssi on i n er r or
pl ease not i f y t he sender i mmedi at el y and t hen del et e t hi s mai l .
E- mai l t ransmi ssi on cannot be guar ant eed t o be secur e or er r or f r ee as
i nf or mat i on coul d be i nt er cept ed, cor r upt ed, l ost , dest r oyed, ar r i ve
l at e
or i ncompl et e, or cont ai n vi r uses. The sender t her ef or e does not accept
l i abi l i t y f or any er r or s or omi ssi ons i n t he cont ent s of t hi s message
whi ch
ar i se as a r esul t of e- mai l t r ansmi ssi on or changes t o t r ansmi t t ed dat e
not
speci f i cal l y appr oved by t he sender .
I f t hi s e- mai l or at t ached f i l es cont ai n i nf or mat i on whi ch do not r el at e
t o
our pr of essi onal act i vi t y we do not accept l i abi l i t y f or such
i nf or mat i on.
1
001464
Ri chard- Hess@carg
i l l . com
jolene.miesner@romerlabs.com
03/07/2006 12:47
PM
J ol ene,
To :
cc :
Subj ect : RE: DON met hod
Thank you f or t he ver y qui ck r esponse.
Agai n, f or r ef er ence.
Has t he met hod been publ i shed?
Ri char d
----- Or i gi nal Message- - - - -
Fr om: j ol ene. mi esner Br omer l abs. com[ mai l t o: j ol ene. mi esner @r omer l abs. com]
Sent : Tuesday, Mar ch 07, 2006 12:38 PM
To: Hess, Ri char d / Ri char d- Hess@car gi l l . com
Subj ect : DON met hod
Ri char d,
'I Quant i ta t i on
of Deoxyni val enol ( DON) by HPLC Dual Col umn Met hod". I t s number i s
CAM- 000223- 0. J ust l et me know i f you have any f ur t her quest i ons.
The name of t he met hod t hat we used t o r un your sampl e i s
- J ol ene
C
J ol ene Mi esner
Anal yt i cal Chemi st
Romer Labs, I nc.
1301 St yl emast er Dr i ve
Uni on, MO 63090-1156
Tel : (636) 583 8600 ext . 106
Fax: (636) 583 2340
j ol ene. mi esner @r omer l abs. com
www. r omer l abs. com
Thi s e- mai l and any at t ached f i l es ar e conf i dent i al and may be l egal l y
pr i vi l eged. I f you ar e not t he addr essee, any di scl osur e, r epr oduct i on,
copyi ng, di st r i but i on, or ot her di ssemi nat i on or use of t hi s
communi cat i on
i s st ri ct l y pr ohi bi t ed. I f you have r ecei ved t hi s t r ansmi ssi on i n error
pl ease not i f y t he sender i mmedi at el y and t hen del et e t hi s mai l .
E- mai l t r ansmi ssi on cannot be guar ant eed t o be secur e or er r or f r ee as
i nf or mat i on coul d be i nt er cept ed, cor r upt ed, l ost , dest r oyed, ar r i ve
l at e
or i ncompl et e, or cont ai n vi r uses. The sender t her ef or e does not accept
l i abi l i t y f or any er r or s or omi ssi ons i n t he cont ent s of t hi s message
whi ch
I ar i se as a r esul t of e- mai l t r ansmi ssi on or changes t o t r ansmi t t ed dat e
2
t
not
specifically approved by the sender.
If this e-mail or attached files contain information which do not relate
to
our professional activity we do not accept liability for such
information.
I
3
SUBMISSION END
001798
'" I llll111l l 1111I 1Ill1,
Garcia, Edmundo
Bar l ey bet af i ber coul d be i ncor por at ed i nt o an unl i mi t ed var i et y of
f oods, maki ng a r el i abl e est i mat e of i nt ake i mpossi bl e. An i nt ake
speci f i c f ood cat egor i es f or i ncl usi on woul d be ar bi t r ar y, whi l e
, assessment f or bar l ey bet af i ber woul d be mi sl eadi ng because sel ect i on of
1
i
From: Lore-Kolberg@cargill.com
Sent:
To: , Garcia, Edmundo
Subject:
Wednesday, August 16,2006 12:42 PM
RE: Cargill GRAS Notification GRN 207
Attachments:
BDY.RTF; GRAS dossier for BBF - final3.doc
BDY.RTF (6 KB) GRAS dossier
)r BBF - final3..,
Dear Mr . Gar ci a,
I have addr essed your i ssues and quest i ons concer ni ng, t he GRAS not i ce
submi ssi on f or bar l ey f i ber ( GRN 0 0 0 2 0 7 ) , bel ow. Pl ease l et me knowi f
you have f ur t her quest i ons r egar di ng t hi s submi ssi on.
1) The r el at i onshi p bet ween t he moi st ur e speci f i cat i on and anal yzed
moi st ur e val ues:
We have l ef t a somewhat wi de r ange i n t he moi st ur e speci f i cat i on t o
compensat e f or pr ocessi ng r equi r ement s. Addi t i on of wat er hel ps t o
i mpr ove handl i ng ( l ess st at i c, bet t er f l owchar act er i st i cs) and r esul t s
i n bet t er appl i cat i ons char act er i st i cs ( i mpr oved sol ubi l i t y,
wet t abi l i t y) . The speci f i cat i on i s set f or <=12% ( " as i s" basi s) t o
al l ow f or back- addi t i on of wat er , as needed, t o addr ess t hese physi cal
pr oduct per f or mance char act er i st i cs i n commer ci al pr oduct i on. Because
t he pr oduct wi l l be sold on a dr y mat t er basi s, t he addi t i on of wat er
wi l l not r esul t i n adul t er at i on ( by di l ut i on) of t he pr oduct . Pl ease
not e t hat t he anal yzed val ues ar e wi t hi n t he speci f i ed r ange.
2) Regar di ng t he composi t i on i ssues you ci t ed:
I apol ogi ze f or t he conf usi on and r ecogni ze t hat we have co- mi ngl ed
pr i mar y composi t i on anal yses ( t ot al f at , car bohydr at e, pr ot ei n, ash and
moi st ur e) wi t h nut r i t i onal sub- component anal yses.
To cor r ect t hi s, I have r evi sed Tabl e 4- 3 i n t he at t ached document t o
f ocus on t he pr i mar y component s of bar l ey bet af i ber ( i n bol d t ype) . You
wi l l see t hat f or each of t he l ot s of bar l ey bet af i ber whi ch wer e
anal yzed, t he t ot al of t hese pr i mar y component s i s 100%.
The ot her val ues pr esent ed i n Tabl e 4- 3 ( i ndent ed val ues) ar e f or
nut r i t i on- r el at ed sub- component s and cat egor i es whi ch are not
al l - i ncl usi ve, not par t of speci f i cat i ons, and whose val ues, especi al l y
f or f i ber - r el at ed par amet er s, may be dependent or even def i ned by t he
met hod of anal ysi s ( see Sect i ons 6.2.1 and 6. 2. 2 of GRAS Not i f i cat i on) .
They ar e pr esent ed because t hey are usef ul i n char act er i zat i on of , bar l ey
bet af i ber . Because t hey ar e not al l - i ncl usi ve, t he val ues wi t hi n a
cat egor y ar e not expect ed t o add to 100%.
3) Exposur e cal cul at i on:
We have not done an exposur e cal cul at i on because we compl et ed t he GRAS
assessment f or bar l ey bet af i ber on t he basi s t hat no t oxi ci t y i s
expect ed and t hat i t i s GRAS f or gener al f ood use ( wi t hout r est r i ct i on) ,
subj ect onl y t o GMP consi der at i ons.
601800
i ncl usi on of bar l ey bet af i ber i n ever y possi bl e f ood woul d gr ossl y
over est i mat e i nt ake. I n r eal i t y, we r ecogni ze t hat cer t ai n di et ar y and
ot her consi der at i ons wi l l appl y t o t he i nt ake of , bar l ey bet af i ber .
Pal at abi l i t y, cost consi der at i ons and use l i mi t at i ons wi t hi n Good
Manuf act ur i ng Pr act i ce wi l l have sel f - l i mi t i ng ef f ect s on t he use and
i nt ake of bar l ey bet af i ber .
Not i f i cat i on f or addi t i onal di scussi on.
Pl ease see Sect i on 7. 0 of t he GRAS
I hope t he above i nf or mat i on answer s your quest i ons sat i sf act or i l y.
Pl ease l et me knowi f I can pr ovi de any f ur t her i nf or mat i on or
cl ar i f i cat i on f or you.
Best r egar ds,
Lor e
Lor e Kol ber g
Manager , Regul at or y and Sci ent i f i c Af f ai r s
Car gi l l , I ncor por at ed
15407 McGi nt y Rd. West / MS 110
Wayzat a, MN 55391
Phone: 952-742-1047
Fax: 952-742-7573
Emai l : l or e- kol ber g@car gi l l . com
_ - - - _ Or i gi nal Message- - - - -
Fr om: edmundo. gar ci a@f da. hhs. gov [ mai l t o: edmundo. gar ci a@f da. hhs. gov]
Sent : Monday, August 14, 2006 10:37 AM
To: Kol ber g, Lor e / Lor e- Kol ber g@car gi l l . com
Subj ect : Car gi l l GRAS Not i f i cat i on GRN 207
Ms. Kol ber g,
Dur i ng our r evi ewof your GRAS not i ce submi ssi on f or bar l ey f i ber (GRN
000207) we came up wi t h a f ewt hi ngs t hat needed t o be cl ar i f i ed. We
bel i eve
t hat t her e wer e sever al di scr epanci es i n t he pr oposed specs f or bar l ey
bet af i ber and t he act ual anal yt i cal r esul t s. For exampl e, Tabl e 4'1
speci f i es moi st ur e as <=12%, but Tabl e 4- 2 shows t hat i n none of t he 3
l ot s
anal yzed moi st ur e exceeded 4%. Page 1 st at es t hat BBF cont ai ns s=70%
gl ucan,
<=12% wat er , <=3% pr ot ei n &. <l% each of sugar s & l i pi ds, but t hese
f i gur es
don' t add up t o 100% unl ess t her e ar e many di f f er ent t ypes of sugar s &
l i pi ds. Al so, i f wat er cont ent i s act ual l y ar ound 4%, what i s maki ng up
t he
r est of t he composi t i on? Tabl e 4- 3 gi ves*t he di et ar y f i ber as 80%. I f
gl ucan
i s about 70%, t hen what i s t he r emai ni ng 10%f i ber ?
We suggest t hat you submi t a r evi sed t abl e gi vi ng t he usual per cent age
or
t he expect ed r ange of each of t he mai n const i t uent s i n t he pr oduct ,
i ncl udi ng gl ucan ( & ot her f i ber s, i f any) , wat er , pr ot ei n, ot her
car bohydr at es, l i pi ds, & sal t s, et c.
We al so not ed t hat t her e was no exposur e cal cul at i on.
Your pr ompt r esponse t o t hese cl ar i f i cat i ons i s essent i al f or t he
compl et i on
of our r evi ewof your GRAS not i ce.
OOl SOk
2
If you have any questions, please do not hesitate to contact me.
Best regards,
Edmundo Garcia Jr.
Consumer Safety Officer
Office of Food Additive Safety
Center or Food Safety and Applied Nutrition
U.S. Food & Drug Administration
- - - - - - - - - Please note new ernail address: Edrnundo.Garcia@fda.hhs.gov
301-436-1189
3
'" I
I 11lllll11llll II 1111 ,
Garcia, Edmundo
From:
Sent:
To:
Subject:
Lore-Kol berg@cargill.com
Friday, September 15, 2006 4:45 PM
Garcia, Edmundo
Response to Question re GRN 207
Importance: ' High
Attachments: BDY. RTF
BDY.RTF (3 KB)
Dear Edmundo,
I n r esponse t o t he quest i ons you had r egar di ng t he GRAS not i ce f or
bar l ey bet af i ber ( GRN 207), I ' ve put t oget her t he f ol l owi ng. The
i nf or mat i on bel ow addr esses t he composi t i on quest i on. Next week I wi l l
send a l et t er whi ch addr esses t he i nt ake assessment quest i on t hat was
asked. I'm wai t i ng f or t he Exper t Panel t o r espond t o t he i nf or mat i on I
compi l ed on t hat .
Regar di ng . t he quest i on concer ni ng t he nut r i t i onal composi t i on ( anal ysi s)
of bar l ey bet af i ber ( Tabl e 4-3):
The r evi ewer , poi nt ed out t hat t he t ot al car bohydr at e i s r epor t ed as
appr oxi mat el y 91% of t he composi t i on, wher eas t he di et ar y f i ber and
sugar s cont ent add t o about 81%. The quest i on was, what makes up t he
r emai ni ng 10-11% of car bohydr at e?
Thi s appar ent di scr epancy i n car bohydr at e composi t i on woul d be r epor t ed
as "ot her car bohydr at e, ' ? as per mi t t ed f or nut r i t i on l abel i ng. "Ot her
car bohydr at e1! i s cal cul at ed as t he di f f er ence bet ween t ot al car bohydr at e
and t he sumof di et ar y f i ber and sugar s [ 21CFR 101. 9 ( c) ( 6 ) ( i v) 1 .
Because whol e gr ai n bar l ey i s t he st ar t i ng mat er i al f or bar l ey
bet af i ber , t he "ot her car bohydr at er 1 woul d be expect ed t o consi st most l y
of ar abi noxyl ans and r el at ed compounds. Accor di ng t o an AACC r ef er ence,
"est i mat es of ar abi noxyl an cont ent s of bar l ey gr ai n r ange f r om4 t o 7%
by wei ght . The ar abi noxyl ans are concent r at ed i n t he out er , pr ot ect i ve
l ayer s of t he gr ai n. " Sour ce: Bar l ey - Chemi st r y and Technol ogy,
Al exander W. MacGr egor and
Rat t an S. Bhat t y, Eds. , Amer i can, Associ at i on of Cer eal Chemi st s, 1993,
page 113.
I n addi t i on, some of t he "ot her car bohydr at e" woul d be expect ed- t o
consi st of ol i ggosacchar i des pr oduced due t o t he act i on of t he enzymes
used i n pr ocessi ng. These ol i ggo' sacchari des ar e sol ubl e, but t hey woul d
not anal yze as f i ber unl ess t he f r uct an met hod ( AOAC 997.08) wer e used
i n addi t i on t o f i ber met hod AOAC 991.43. For our nut r i t i onal anal yses,
we used met hod AOAC 991.43, but we di d not use t he f r uct an met hod t o
i dent i f y ol i ggosacchar i de sol ubl e f i ber .
Pl ease l et me knowwhet her t he above i s a sat i sf act or y answer t o t he
quest i on t hat was asked about nut r i t i onal composi t i on. I wi l l pl an t o
f ol l owup wi t h a r esponse on i nt ake assessment next week.
Best r egar ds ,
Lor e
Lor e Kol ber g .
Manager , Regul at or y and Sci ent i f i c Af f ai r s
1
001803
Cargill, Incorporated
15407 McGinty Rd. West/ MS 110
Wayzata, MN 55391
Phone: 952-742-1047
Fax: 952-742-7573
Email: lore-kolberg@cargill.com
001804
2
9M I111llll IIIIII II 1111
E SE? 2 6 2006,
September 19, 2006
Mr. Edmundo Garcia
Consumer Safety Officer
Office of Food Additive Safety (HFS-200)
Center for Food Safety and Applied Nutrition
Food And Drug Administration
5100 Paint Branch Parkway
College Park, MD 20740-3835
Re: Notification of GRAS Status Regarding Barley Betafiber (GRN 207):
Intake Assessment
Dear Mr. Garcia,
Thank you for your continued assistance with our GRAS Notification. We are pleased that
the Agencys only concern is exposure, not safety. .To that end, this letter and enclosures
are intended to address the need for an intake assessment for barley betafiber (BBF), the
subject of pending GRAS Notification GRN 207. As discussed in the Notification document,
a standard ED1 assessment for barley betafiber was not submitted because the expert panel
1 did not consider it necessary since BBF is a fiber, and because of the difficulty in completing
a meaningful assessment for this food ingredient as used in all foods at levels consistent
with current Good Manufacturing Practice (cGMP). In reality, the intake of BBF per eating
occasion (depending upon age, sex and meal occasion) from all uses would be significantly
less than the arithmetic sum of intakes from all foods.
At the Agencys request, Cargill is now submitting the enclosed, adapted intake assessment
for barley betafiber. This intake assessment was completed considering real-world use
levels of BBF. First, we considered the fact that the use level of BBF is self-limiting, for
technological reasons. In most food applications, the concentration of BBF approaches a
technically feasible maximum level that can be used without distorting the texture and/or
flavor profile of the food at approximately 3 g of pure P-glucan, corresponding to about 4.3 g
barley betafiber per serving (at 70% purity).
601805
2
Second, we considered that Cargills health claim petition, if authorized, would call for an
incorporation level of 0.75 g p-glucan soluble fiber per serving. Therefore, the actual
quantity of p-glucan from BBF which would be added to different individual products is likely
to fall somewhere in the range of 0.75 g to 3.0 g per serving in general food use.
With the above considerations, we completed the enclosed intake assessment applying an
upper limit of use at 3g pure p-glucan soluble fiber per serving, which translates to 4.3g
barley betafiber. Certain food groups were selected for this assessment based on the fact
that BBF is most likely to be used in these specific foods, for technological and/or consumer
preference reasons. Based on these considerations, it follows that the true average daily
intake of BBF will be significantly below the worst-case scenario potentially estimated by a
standard ED1 calculation. This is a fair and conservative representation of the intake of BBF
at the true intended use level for barley betafiber.
The Expert Panel has reviewed the enclosed information and considered it in the evaluation
of the GRAS status of barley betafiber. The Panel concluded that barley betafiber is GRAS
for general food use, at use levels consistent with cGMP.
I hope the enclosed will satisfy the Agencys request for additional information regarding
potential intake. Please contact me if there are additional questions.
Sincerely,
Lore Kolberg (/
Manager, Regulatory and Scientific Affairs
Cargill, Incorporated
15407 McGinty Rd. West/ MS 1 10
Wayzata, MN 55391
Phone: 952-742-1 047
Fax: 952-742-7573
Ema il : lore kol be rq@ca rg i I I. co m
Enclosures:
1) Estimated Intake of Barley Beta-Glucan and Barley Betafiber from Proposed Uses of
Barley Betafiber
2) Appendix: CSFll 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and
Barley Beta-Glucan Intake
3) Tables
Cargill, Incorporated
15407 McGinty Road West
Wayzata, MN 55391
601806
Estimated Intake of
Barley Beta-Glucan and Barley Betafiber from
Proposed Uses of Barley Betafiber
Prepared by:
ENVIRON International Corporation
Arlington, Virginia
Prepared for:
Cargill
Minneapolis, Minnesota
December 2002
601807
Estimated Intake of
Barley Beta-Glucan and Barley Betafiber from
Proposed Uses of Barley Betafiber
Introduction
ENVIRON International Corporation is pleased to provide Cargill with estimates of
barley beta-glucan (BBG) and Barley Betafiber intake by Americans potentially resulting
Eromaddition of Barley Betafiber to a variety of foods and beverages. Barley Betafiber,
a product developed by Cargill, contains approximately 70 percent BBG by weight.
Methodology
The food consumption data used in the estimates of BBG and Barley Betafiber intake are
results of the 1994-96 USDA Continuing Survey of Food Intakes by Individuals (CSFII)
and its Supplemental Childrens Survey (CSFII 1998), as provided on CD-ROM (USDA,
2000). The CSFII 1994-96 was conducted between January 1994 and January 1997 with
non-institutionalized individuals in the United States. In each of the three survey years,
data were collected from a nationally representative sample of individuals of all ages.
The CSFII 1998 was a survey of children ages 0 through 9 which was supplemental to the
CSFII 1994-96. It used the same sample design as the CSFII 1994-96 and was intended
to be merged with CSFII 1994-96 to increase the sample size for children. The merged
surveys are designated as CSFII 1994-96, 1998. In the CSFII 1994-96, 1998, dietary
intakes were collected through in-person interviews using 24-hour recalls on two
nonconsecutive days approximately one week apart. A total of 2 1,662 individuals
provided data for the first day; of those individuals, 20,607 provided data for a second
day. Each dietary recall includes a record of all foods and beverages consumed in the
previous 24 hours, including the gram weight of each food or beverage consumed, the
time of day at which the food or beverage was consumed, and the name of the eating
occasion (as specified by the survey respondent) at whch the food or beverage was
consumed.
Cargill proposes to add Barley Betafiber to a variety of foods and beverages at a
maximum use level corresponding to 3.0 g BBG per serving, or approximately 4.3 g
Barley Betafiber per serving. The proposed use categories, reference serving size per
category, and concentration of BBG (g per 100 g food) per use category are presented in
Table 1. The serving sizes identified in Table 1 correspond to the Reference Amounts
Customarily Consumed per Eating Occasion (2 1 CFR 0 10 1.12).
001808
- 1- E N V I R ON
ENVIRON reviewed the CSFII 1994-96, 1998 food codes and identified all food codes
representative of the proposed Barley Betafiber use categories (Appendix). If a food or
beverage included in a Barley Betafiber use category was used in a CSFII food code as an
ingredient, e.g., macaroni products or tortillas in entrees, the CSFII Recipe Database Files
were used to identify the relevant proportion of the ingredient in the food code. In cases
where the Reference Amounts Customarily Consumed per Eating Occasion expressed
the serving size in units of volume, the Food Coding Database was used to identify the
gram weight corresponding to the volume measure. Both the Recipe Database Files and
the Food Coding Database are included in the Techcal Support Files of the CSFII 1994-
96,1998 (USDA 2000).
Mean and 90* percentile estimates of the 2-day average BBG and Barley Betafiber
intakes resulting from the proposed uses of Barley Betafiber were generated with the
CSFII 1994-96, 1998 data. Estimates of BBG and Barley Betafiber intake were
calculated for intake in grams per user per day (g/d), and intake in grams per kilogram
body weight per user per day (gkgbwld). Estimates of intake were calculated for
consumers of each proposed use category, and for consumers of all proposed use
categories combined.
Additionally, estimates of the mean and 90* percentile intakes of BBG and Barley
Betafiber per eating occasion from all proposed uses combined were calculated in units
of grams per user per occasion (g/occ) and grams per kilogram body weight per occasion
(g/kgbw/occ). The analysis by eating occasion includes estimates of intake for four
specific meal occasions (breakfast, lunch and/or brunch, dinner, supper), unique snacking
occasions, and all unique eating occasions as specified by time of day.
All estimates are based on the population of non-breastfeeding individuals ages 2 years
and older who provided two 24-hour dietary recalls. Estimates were prepared for a total
of eight population groups:
Children 2 to 5 years old
Children 6 to 12 years old .
Teenagers - Males 13 to 19 years old
Adults - Males 20 years and older
Teenagers - Females 13 to 19 years old (excluding pregnant and/or lactating females)
Adults - Females 20 years and older (excluding pregnant and/or lactating females)
Pregnant and/or lactating females
Total population 2 years and older
801809
- 2 - E N V I R ON
All estimates were calculated with USDA sample weights to adjust for variable
probabilities of selection, differential nonresponse rates, and possible deficiencies in the
sampling frame.
Results
The estimated intakes of BBG and Barley Betafiber resulting from the proposed uses of
Barley Betafiber are presented in Tables 2 through 10. These estimates reflect the
potential intake of BBG by consumers of products fortified with 3.0 g BBG per serving,
which corresponds to 4.3 g Barley Betafiber per serving. This BBG use level
corresponds to the maximum proposed use level of Barley Betafiber, therefore the
estimates of intake generated in this analysis reflect maximum potential exposures to
BBG and Barley Betafiber resulting from the proposed uses.
Estimates of the 2-day average intakes of BBG and Barley Betafiber are presented in
Tables 2 through 9. The estimated mean and 90* percentile 2-day average BBG intakes
from all use categories combined by the U.S. population ages 2 years and older are 7.3
and 13.9 g/d (0.14 and 0.32 g/kgbw/d), respectively, while the mean and 90fh percentile
intakes of Barley Betafiber from all proposed uses combined are 10.5 and 19.9 g/d (0.21
and 0.45 g/kgbw/d), respectively (Table 9). The mean 2-day average intake of BBG by
the total population (2 years and older) resulting from the proposed uses in foods and
beverages ranges from 1.4 to 4.0 g/d by use category (0.03 to 0.09 g/kgbw/d); the
corresponding range of Barley Betafiber intakes by use category is 2.0 to 5.7 g/d (0.04 to
0.12 g/kgbw/d). The estimates indicate that teenage males are likely to consume the
highest amounts of BBG and Barley Betafiber based on the proposed uses (Table 4); the
estimated 2-day average mean and 90* percentile intakes of Barley Betafiber for this
population are 14.1 and 28.2 g/d, respectively. On a gram per lulogram bodyweight
basis, chldren 2 to 5 years of age are likely to have the highest intakes (Table 2), with
estimated mean and 90th percentile intakes of Barley Betafiber of 0.64 and 1.12
g/kgbw/d, respectively.
Among the food categories proposed for fortification with Barley Betafiber, products in
the beverage category are most fiequently consumed by each population group
included in tlvs analysis. Overall, 57 percent of all individuals 2 years and older reported
consumption of one or more of these beverages during the two days of CSFII 1994-96,
1998; populations of children, teenagers, and pregnant andor lactating females reported
slightly higher frequency of use of these products. The 2-day average intakes of BBG
001810
- 3- E N V I R O N
and Barley Betafiber per user of foods in the beverage category are also higher as
compared to intakes fiom all other proposed use categories; in the population of
individuals 2 years and older, mean and 90th percentile intakes of Barley Betafiber are 5.7
and 1 1.3 g/d, respectively (Table 9). Foods in the breakfast cereals and macaroni
products proposed use categories are also frequently consumed by individuals in all
population groups.
Results of the analysis of BBG and Barley Betafiber intake by eating occasion are shown
in Table 10. In the population of individuals 2 years and older, the estimated mean intake
of Barley Betafiber ranged from 5.3 to 6.6 g/occ (0.11 to 0.13 g/kgbw/d) across the eating
occasions included in the analysis. These results suggest that intake of Barley Betafiber
(and BBG) from the proposed uses will be relatively evenly distributed throughout
various eating occasions during the day. Similar patterns of intake were reported by the
subpopulations included in the analysis.
-4-
6)01811
E N V I R ON
References
U.S. Department of Agriculture, Agricultural Research Service. 2000. 1994-96, 1998
Continuing Survey of Food Intakes by Individuals [CD-ROM], data and
documentation. National Technical Information Service, Accession No. PB2000-
500027.
- 5 -
601812
E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
41435 1 10-0
5 3 540000-0
53540100-0
53540200-0
53540250-0
53540500-0
53541100-0
53542 100-0
53542200-0
5354221 0-0
53543 100-0
5354 1200-0
53544200-0
53544210-0
53544220-0
53544250-0
53544300-0
53544400-0
53544450-0
BARS
BREAKFAST BAR, NFS
BREAKFAST BAR, CEREAL. CRUST W/ FRUIT FILLING, LOWFAT
BREAKFAST BAR, CEREAL. CRUST W/ FRUIT FILLING, FAT FREE
BREAKFAST BAR, DATE, W/ YOGURT COATING
BREAKFAST BAR, DIET MEAL TYPE
MEAL REPLACEMENT BAR (TNCL SLIM FAST BAR)
GRANOLA BAR W/ OATS, SUGAR, RAISINS, COCONUT
GRANOLA BAR, OATS, FRUIT, NUTS, LOWFAT
GRANOLA BAR, NONFAT
GRANOLA BAR W/ PEANUTS, OATS, SUGAR, WHEAT GERM
GRANOLA BAR, CHOCOLATE-COATED
GRANOLA BAR W/ NUTS, CHOCOLATE-COATED
GRANOLA BAR, COATED W/ NONCHOCOLATJ! COATING
GRANOLA BAR, HIGH FIBER, YOGURT COATING, NOT CHOC
GRANOLA BARS, W/ RICE CEREAL
POWERBAR (FORTIFIED HIGH ENERGY BAR)
HIGH PROTEIN BAR, CANDY-LIKE, SOY & MILK BASE
BREAKFAST BAR, CAKE-LIKE
GRANOLA BAR, W/ COCONUT, CHOCOLATE-COATED
- I - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
BEVERAGES
11111160-0 MILK, CALCIUM FORTIFIED, COWS, FUJ ID, 1% FAT
11 111170-0 MILK, CALClUM FORTIFLED, SWNONFAT, COW, FLUID
11 112120-0 MLLK, COWS, FLUID, ACIDOPHILUS, 1% FAT
11 112130-0 MILK, COWS, FLUID, ACIDOPHILUS, 2% FAT
11114300-0 MILK, LOW LACTOSE, 1% FAT
1 11 143 10-0 MILK, LOW LACTOSE, 1% FAT, FORTIFIED WITH CALCIUM
11 114320-0 MILK, LOW LACTOSE, NONFAT
11114321-0 MILK, LOW LACTOSE, NONFAT, W/ CALCIUM
1 I 1 14330-0 MILK, COWS FL LACTOSE REDUCED 2% FAT (LACTAID)
1 11 15000-0 BU'ITERMTLK, FLUID (INCLUDE KEFIR MILK)
11 1 15200-0 BUTTERMILK, FLUID, 2% FAT
11310000-0 MILK, IMITATION, FLUID, SOY BASED
11330000-0 MILK, SOY, DRY, RECONSTITUTED, NOT BABY
11340000-0 MlLK,IMITATION,FLUID,NONSOY,SWEETENED,NOT CHOCOLATE
1 1551050-0 MILK FRUIT DRINK (INCL LICUADO)
11551050-101030 Milk fruit drink W/ ALL STRAWBERRIES AND W/ 2% MILK
11551050-101199 Milk fruit drink W/ ALL BANANAS AND W/ 2% MILK
11551050-204132 Milk fruit drink W/ ALL BANANAS AND W/ 2% CHOCOLATE MILK
11551050-204588 Milk fruit drink W/ WHOLE MILK
11551050-205009 Milk fruit drink W/ ALL BANANAS AND W/ WHOLE MILK
11553000-0 FRUIT SMOOTHlE DIUNK, W/ FRUIT AND DAIRY PRODUCTS
11561010-0 CAFE CON LECHE PREPARED W/ SUGAR
11561010-204009 Cafe con leche prepared with sugar W/ 2%MILK
1161 1000-0 INSTANT BREAKFAST, FLUTD, CANNED
11612000-0 INSTANT BREAKFAST, POWDER, MlLK ADDED
11612000-100069 Instant breakfast, powder, milk added W/ 2% MLLK
11612000-200404 Instant breakfast, powder, milk added W/ WHOLE MILK
11612000-201746 Instant breakfast, powder, milk added W/ SKIM MTLK
11613000-203344 Instant breakfast, powder, sweetened with low calorie sweetener, milk added W/ 2% MI LK
11623000-0 MEAL SUPPLEMENT / REPLACEMENT,PREPARED,RTD
11641000-0
11320000-0 MILK, SOY, READY-TO-DRINK, NOT BABY
11552200-0 MILK-BASED FRUIT DRINK (INCL ORANGE JULIUS)
e
8 11621000-0 DIET BEVERAGE, LIQUID, CANNED
@ 11631000-0 HIGH CALORIE BEV, CANNED OR POWDERED, RECONSTITUTED
bb 11830800-0 INSTANT BREAKFAST POWDER, NOT RECONSTITUTED
MEAL REPLACEMENT, MTLK BASED, HIGH PROTEIN, LIQUID
- 2- E N V I R ON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
11830810-0
11830850-0
1 1830900-0
1 1830940-0
INSTANT BFAST,PWDR,SWT W/ LO CAL SWT,NOT RECONSTUT
HIGH CALORE MLK BEVERAGE, POWDER, NOT RECONST
PROTEIN SUPPLEMENT, MILK BASED, DRY POWDER
MEAL REPLACEMENT,PROTEIN,MILK BASED,FRUIT JUICE MIX
11830970-0
11830990-0
I1831.500-0
11832000-0
MEAL REPLACEMENT, PROTEIN TYPE, MILK-BASE, POWDER
NUTRIENT SUPP, MILK-BASE, POWDER (INCL SUSTAGEN)
NUTRIENT SUPPLEMENT,MLK-B ASE,HIGH PROT,NOT RECONST
MEAL REPLACEMENT,MlLK-&SOY -B ASE,POWDER,NOT RECONST
11835100-0
41430000-0 PROTElN POWDER, NFS
4143001 0-0 PROTEIN SUPPLEMENT, POWDERED
4 1430 100-0
41430310-0
414400 10-0
41440020-0 ENSURE W/ FIBER, LIQUID
4 1440050-0
6120 1000-0 GRAPEFRUIT JUICE, NFS
6120 1010-0 GRAPEFRUIT JUICE, FRESHLY SQUEEZED
61201020-0 GRAPEFRUIT JUICE, UNSWEETENED, NS AS TO FORM
61201220-0 GRAPEFRUIT JUICE, CANNED, BOTTLED, CARTON, UNSWEET
6120 1230-0 GRAPEFRUIT JUICE, CANNED, BOTTLED, CARTON, W/ SUGAR
6 120 1240-0 GRAPEFRUlT JUICE, CANNED/BOTTLE/CARTON, W/ LOW CAL SWEETENER
6120 1620-0 GRAPEFRUIT JUICE, FROZEN, UNSWEETENED (RECONST)
6120 1630-0 GRAPEFRUIT JUICE, FROZEN, W/ SUGAR (RECONSTITUTED)
61210000-0 ORANGE JUICE, NFS
ORANGE JUICE, FRESHLY SQUEEZED 6 12 100 10-0
612 10230-0 ORANGE JUICE, CANNED/BOTTLED/CARTON, W/ SUGAR
61210250-0 ORANGE JUICE, W/ CALCIUM, CAN/BOTIZE/CARTON, UNSWEETENED
612 10620-0 ORANGE JUICE, FROZEN, UNSWEETENED, RECONST W/ WATER
61210620- 100058 Orange juice, frozen, unsweetened (reconstituted with water) MADE W/ 4 CANS OF WATER
61210620- 100592 Orangejuice, frozen, unsweetened (reconstituted with water) MADE W/ 3-314CANS OF WATER
61210620-100593 Orangejuice, frozen, unsweetened (reconstituted with water) MADE W/ 2 CANS OF WATER
61210620-100636 Orangejuice, frozen, unsweetened (reconstituted with water) MADE W/5-113 CANS OF WATER
MEAL REPLACEMENT, POSITRM DRINK MIX, DRY POWDER
11835200-0 LOSE-IT (NANCI), MEAL REPLACEMENT, POWDER
FORMULATED DIET MEAL, POWDER, SOY PROTEIN ISOLATE
PROTEIN DIET POWDER W/ SOY & CASEIN
MEAL REPLACEMENT/SUPPLEMENT, LIQUID, HI PROTEIN
ENSURE PLUS LIQUID NUTRITION
41430200-0 MEAL REPLACE / SUPP, SOY-MILK-BASE,POWD,WATER ADDED
41440100-0 MEAL REPLACEMENT,LIQUID,SOY-BASE (ISOCAL, OSMOLITE)
P
612 10220-0 ORANGE JUICE, CANNED/BOlTLED/CARTON, UNSWEETENED
- 3- E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
61210620-100653
6 12 10620- 1007 18
61210620-100747
612 10620- 100825
6 1210620- 100838
6 12 10620-203539
6 1210620-203855
61210630-0
6 12 10720-0
61210820-0
61210820-101163
61210820-204792
61213000-0
6 1213220-0
612 14000-0
6 12 16000-0
6 12 160 10-0
6 12 16220-0
6 12 19 100-0
61219150-0
6 1222000-0
61222220-0
61225000-0
61225220-0
8 61225230-0
0 61225600-0
61219000-0
612 19650-0
6 1225200-0
61225600- 101004
61225600-101128
61225600-203063
b, 61226000-0
6 1226000-204437
64 100100-0
64100110-0
Orange juice, frozen, unsweetened (reconstituted with water) MADE W/ 3-1/2 CANS OF WATER
Orange juice, frozen, unsweetened (reconstituted with water) MADE W/ 4-1/2 CANS OF WATER
Orange juice, frozen, unsweetened (reconstituted with water) MADE W/ 5 CANS OF WATER
Orange juice, frozen, unsweetened (reconstituted with water) MADE W/ 2-1/2 CANS OF WATER
Orange juice, frozen, unsweetened (reconstituted with water) MADE W/ 3-1/4 CANS OF WATER
Orange juice, frozen, unsweetened (reconstituted with water) W/ 6 CANS OF WATER
Orange juice, frozen, unsweetened (reconstituted with water) MADE W/ 1 CAN OF WATER
ORANGE J UICE, FROZEN, W/ SUGAR, RECONST W/ WATER
ORANGE J UICE, FROZEN, UNSWEETENED, NOT RECONSTITUTD
ORANGE J UICE,FROZ, W/,CALCIUM ADDED,RECON W/WATER
Orange juice, frozen, with calciumadded (reconstituted with water) W/ 3 1/2 CANS OF WATER
Orange juice, frozen, with calciumadded (reconstituted with water) MADE W/ 4 CANS OF WATER
TANGERWE JUICE, NFS
TANGERlNE JUICE, CANNED, UNSWEETENED
GRAPEFRUIT & ORANGE J UICE, NFS
GRAPEFRUIT & ORANGE J UICE, FRESH
GRAPEFRUIT & ORANGE JUICE, CANNED, UNSWEETENED
ORANGE & BANANA .JUICE
GRAPE-TANGERINE-LEMON J UICE
PINEAPPLE-ORANGE-B ANANA JUJICE
ORANGE- WHITE GRAPE-PEACH J UICE
APRICOT-ORANGE J UICE
PINEAPPLE-GRAPEFRUIT J UICE, NFS
PINEAPPLE-GRAPEFRUIT JUICE, CANNED, UNSWEETENED
PINEAPPLE-ORANGE J UICE, NFS
PINEAPPLE-ORANGE J UICE, CANNED, NS AS TO SWEETENER
PINEAPPLE-ORANGE J UICE, CANNED, UNSWEETENED
PINEAPPLE-ORANGE J UICE, CANNED, W/ SUGAR
PINEAPPLE-ORANGE J UICE, FROZEN, RECONST W/ WATER
Pineapple-orange juice, frozen (reconstituted with water) MADE W/ 4 1/2 CANS OF WATER
Pineapple-orange J uice, frozen (reconstituted with water) W/ 2 1/4 CANS OF WATER
Pineapple-orange juice, frozen (reconstituted with water) MADE W/ 4 CANS OF WATER
Strawberry-banana-orangejuice MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
FRUIT JUICE, NFS (INCLUDE MIXED FRUIT J UICES)
FRUIT J UICE BLEND, 100% J UICE, W/ VITAMIN C
STRAWBERRY-BANANA-ORANGE J UICE
64101010-0 APPLE CIDER (INCLUDE CIDER, NFS)
- 4- E N V I R ON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
64 1 040 10-0
64 1040 1 0- IO0010
64104010- 100107
64 1040 10- 1001 28
64104010- 100828
64104010-204267
64104050-0
64104050-1 00284
64104050-100285
64104050-10071 7
64 104050- 101 17 1
64 104050-204380
64104050-204812
64 104050-204934
64 104090-0
64 104150-0
64 104200-0
64 104450-0
64104450-100639
64 104450- 1 0 1236
64 104500-0
64104500-100278
64 104500- 101 143
64104500-101231
64 104550-0
64105400-0
64105500-0
64 1 16010-0
641 16020-0
64 1 16020-204806
0 64116030-0
64116030-100135
@ 64116040-0
64116050-0
4 641 16050-204974
641 16010-100454
64116100-0
APPLE J UICE
Apple juice MADE FROM FROZEN CONCENTRATE W/3-1/2 CANS OF WATER
Apple juice MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
Apple juice MADE FROM FROZEN CONCENTRATE W/ 6 CANS OF WATER
Apple juice MADE FROM FROZEN CONCENTRATE W/ 5 CANS OF WATER
Applejuice MADE FROM FROZEN CONCENTRATE W/ 4-1/2 CANS OF WATER
APPLE JUICE, W/ ADDED VITAMIN C
Applejuice, with added vitamin C MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
Apple juice, with added vitamin C MADE FROM FROZEN CONCENTRATE W/ 5 CANS OF WATER
Apple juice, with added vitamin C MADE FROM FROZEN CONCENTRATE W/ 4-1/2 CANS OF WATER
Apple juice, with added vitamin C MADE FROM FROZ CONCENTRATE WITH 10 2/3 CANS WATER
Apple juice, with added vitamin C MADE FROM FROZEN CONCENTRATE W/ 3-1/2 CANS WATER
Apple juice, with added vitamin C MADE FROM FROZEN CONCENTRATE W/ 8 CANS OF WATER
Apple juice, with added vitamin C MADE FROM FROZEN CONCENTRATE W/ 6 CANS OF WATER
APPLE JUICE WITH ADDED VITAMIN C AND CALCIUM
APPLE-CHERRY J UICE
APPLE-PEAR J UICE
APPLE-RASPBERRY J UICE
Apple-raspberry juice MADE FROM FROZEN CONCENTRATE W/ 5 CANS OF WATER
Apple-raspberry juice MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
APPLE-GRAPE J UICE
Apple-grape juice MADE FROM FROZEN CONCENTRATE W/6 CANS OF WATER
Apple-grape juice MADE FROM FROZEN CONCENTRATE W/ 3-3/4 CANS OF WATER
Apple-grape juice MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
CRANBERRY J UICE, UNSWEETENED
GRAPE J UICE, NS AS TO ADDED SWEETENER
Grape juice, NS as to added sweetener MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
GRAPE JUICE, UNSWEETENED
Grape juice, unsweetened MADE FROM FROZEN CONCENTRATE W/ 5 CANS OF WATER
GRAPE J UICE, W/ SUGAR
Grape juice, with sugar MADE FROM FROZEN CONCENTRATE W/ 3-1/2 CANS OF WATER
GRAPE JUICE, LOW CALORIE SWEETENER
GRAPE JUICE, NS AS TO SWEETENED, W/ ADDED VITAMIN C
Grape juice, NS as to sweetened or unsweetened, with added vitamin C MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
GRAPE JUICE, UNSWEETENED, W/ ADDED VITAMIN C
APPLE-GRAPE-RASPBERRY J UICE
CRANBERRY-WHITE GRAPE J UICE MIXTURE, UNSWEETENED
- 5- E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
64 1 16100- 100488
641 16100-101099
64116100-101195
641 16100-204479
641 16100-204826
64116150-0
641 16150-101110
641 16150-204319
64 120010-0
64121000-0
64122030-0
64 123000-0
64124010-0
641 24020-0
64124030-0
64 124060-0
64 124060- 10 I 167
64124200- 100638
64 125000-0
64125000- 1003 12
64132010-0
64 124200-0
64132020-0
64132030-0
641 32500-0
64133100-0
64200100-0
6420 1010-0
6420 1500-0
64202010-0
0 64203020-0
p 64204010-0
8 64205010-0
8 64215010-0
74301 100-0
p 64210010-0
73 1050 10-0
Grape juice, unsweetened, with added vitamin C MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
Grape juice, unsweetened, with added vitamin C MADE FROM FROZEN CONCENTRATE W16 CANS OF WATER
Grape juice, unsweetened, with added vitamin C MADE FROM FROZEN CONCENTRATE W/ 4- 112CANS OF WATER
Grape juice, unsweetened, with added vitamin C MADE FROM FROZEN CONCENTRATE W/8 CANS OF WATER
Grape juice, unsweetened, with added vitamin C MADE FROM FROZEN CONCENTRATE W/5 CANS OF WATER
GRAPE JUICE, W1SUGAR, W/ ADDED VITAMIN C
Grape juice, with sugar, with added vitamin C MADE FROM FROZEN CONCENTRATE W13-112 CANS OF WATER
Grape juice, with sugar, with added vitamin C MADE FROM FROZEN CONCENTRATE W14 CANS OF WATER
PAPAYA J UICE
PASSION FRUIT J UICE
PEACH JUICE, W1SUGAR
PINEAPPLE J UICE, NS AS TO SWEETENED
PINEAPPLE J UICE, UNSWEETENED
PINEAPPLE JUTCE, W1SUGAR
PINEAPPLE J UICE, UNSWEETENED, W1VTT C
Pineapple juice, unsweetened, with added Vitamin C MADE FROM FROZEN CONCENTRATE W/ 5 CANS OF WATER
Pineapple-apple-guava juice, with added vitamin C MADE FROM FROZEN CONCENTRATE W15 CANS OF WATER
Pineapple juice-non-citrus juice blend, unsweetened, with added vitamin C MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
PRUNE JUICE, NS AS TO ADDED SWEETENER
PRUNE JUICE, UNSWEETENED
PRUNE JUICE, W/ SUGAR
STRAWBERRY J UICE
WATERMELON J UICE
FRUIT NECTAR, NFS
APRICOT NECTAR
BANANA NECTAR
CANTALOUPE NECTAR
GUAVA NECTAR
MANGO NECTAR
PEACH NECTAR
PAPAYA NECTAR
PEAR NECTAR
CARROT J UICE
TOMATO J UICE
PEAR-WHITE-GRAPE-PASSION FRUIT J UICE,W/ADDED VIT C
PINEAPPLE-APPLE-GUAVA J UICE, W/ ADDED VITAMZN C
PINEAPPLE J UICE-NON-CITRUS J UICE BLEND, UNSWEETENED
- 6- E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
74303000-0
74303 100-0
74304000-0
75 132000-0
75132 100-0
75200700-0
92101900-0
92 101900-20 1503
92101900-203 108
92161000-0
92 161000-202295
92 162000-0
9243 1000-0
92432000-0
92433000-0
925 101 10-0
92510120-0
925 10120-205021
92510150-0
925 I O1 70-0
92510170-100213
925 101 70- 100303
925 10200-0
925 10220-0
925 103 10-0
925 106 10-0
925 10610-100385
925 10630-0
925 10650-0
925 10720-0
925 10730-0
92510810-0
925 10820-0
92510910-0 a
92510950-0 0
92511000-0
92511010-0 8
c1
a
TOMATO & VEGETABLE J UICE, MOSTLY TOMATO (INCL V-8)
TOMATO & VEGETAGLE J UICE, MOSTLY TOMATO, LOW SODIUM
TOMATO J UICE W/ CLAM OR BEEF J UICE
MIXED VEGETABLE J UICE (OTI-ER THAN TOMATO)
CELERY J UlCE
ALOE VERA J UICE
COFFEE, LATTE
Coffee, latte W/ SKIM MILK
Coffee, latte W/ 2% MILK
CAPPUCCINO
Cappuccino W/ SKIM MILK
CAPPUCCINO, DECAFFEINATED
CARBONATED J UICE DRJNK, NS AS TO TYPE OF J UICE
CARBONATED CITRUS JLTICE DRINK
CARBONATED NONCITRUS J UICE DRINK
APPLE DRINK
Apple-cherry drink MADE FROM FROZEN CONCENTRATE W/ 8 CANS OF WATER
APPLE JUICE DRINK
Apple-cranberry-grapejuice drink MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
Apple-cranberry-grape juice drink MADE FROM FROZEN CONCENTRATE W/ 5- 113 CANS OF WATER
APRICOT-PINEAPPLE J UICE DRINK
FRUIT DRINK (INCLUDE FRUIT PUNCH & FRUlT ADE)
Fruit drink MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
FRUIT JUICE DRINK, NFS
TAMARIND DRINK, P.R. (REFRESCO DE TAMARINDO)
FRUIT PUNCH, MADE W/ FRUIT J UICE & SODA
FRUIT PUNCH, MADE W/ SODA, FRUIT I UCE & SHERBET
GRAPEADE & GRAPE DRLNK
GRAPE J UCE DRINK
GRAPEFRUIT J UICE DRINK
GUAVA J UICE DRINK
LEMONADE, FROZEN CONCENTRATE, NOT RECONSTITUTED
LEMONADE
APPLE-CHERRY DRJNK
APPLE-CRANBERRY-GRAPE J UICE DRINK
APPLE-ORANGE-PINEAPPLE .JUICE DRINK
BANANA-ORANGE DRlNK
- 7- E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
925 11010-100545 LemonadeMADE FROM FROZEN CONCENTRATE W/ 8 CANS OF WATER
925 1101 0- 1009 13 Lemonade MADE FROM FROZEN CONCENTRATE W/ 6 CANS OF WATER
92511010-101121 Lemonade W/ 4 CANS OF WATER
925 11010-204323 LemonadeMADE FROM FROZEN CONCENTRATE W/ 5 CANS OF WATER
9251 1 1 10-0 LIMEADE
925 11 190-0
925 1 1220-0
925 11240-0 ORANGE-LEMON DRINK
9251 1250-100960 Citrus fruit juice drink MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
9251 1260-100797 Orange-cranberry juice drink MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
925 11270-0 ORANGE-PEACH J UICE DRINK
925 1 1290-0
925 11020-0 LEMON-LTME ADE
ORANGE JUICE DRINK
ORANGE DRINK (INCLUDE ORANGE ADE, YABA DABA DEW)
925 11200-0 ORANGE-MANGO J UICE DRINK
92511250-0 CITRUS FRUIT JUICE DRINK (INCL 5-ALIVE)
92511260-0 ORANGE-CRANBERRY J UICE DRINK
925 11280-0 ORANGE-GRAPE-BANANA JUICE DRINK
PAPAYA JUICE DRLNK
925 I 13 10-0
9251 1340-0 PINEAPPLE-ORANGE J UICE DRINK
PINEAPPLE-GRAPEFRUIT JUICE DIUNK
925 11350-0 ORANGE-RASPBERRY JUICE DRINK
9251 1350-101061 Orange-raspberry juice drink MADE FROM FROZEN CONCENTRATE W/ 2 CANS OF WATER
925 11400-0 RASPBERRY-FLAVORED DRINK
9251 1510-0 STRAWBERRY-FLAVORED DRINK
92512050-0 FROZEN DAIQUIRI MIX, FROM FROZ CONC, RECONSTITUTED
925 12090-0 PINA COLADA, NONALCOHOLIC
925 12090-100428 Pina Colada, nonalcoholic MADE W/ FRUIT-FLAVORED CAFFEINE FREE SOIT DRINK (INCLUDE 7-UP, SPRITE ...)
925121 10-0 WHISKEY SOUR, NONALCOHOLIC (INCL LEMIX)
92520410-0 FRUIT DRINK, LOW CALORIE
925208 10-0 GRAPE DRINK, LOW CALORE
925209 10-0 LEMONADE, LOW CALORIE
92530 1 10-0 APPLE DRlNK W/ VITAMIN C ADDED
925303 10-0 CHERRY DRINK W/ VITAMIN C ADDED
92530410-0 CITRUS DRINK W/ VITAMIN C ADDED
925305 10-0 CRANBERRY J UICE DRINK W/VIT C ADDED(1NCL COCKTAIL)
925305 10-101073 Cranberry juice drink with vitamin C added MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
92530520-0 CRANBERRY-APPLE JUICE DRINK W/ VITAMIN C ADDED
92530520-100166 Cranberry-apple juice drink with vitamin C added MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
- 8- E N V I R O N
Appendix: CSFII 1994-96,1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
92530520-101 152
92530520-10121 1
92530610-0
92530610-100656
92530610- 100796
92530610-204827
925307 10-0
92530810-0
92530840-0
92530910-0
925309 10- 100424
92530910-100655
925309 10-204199
92530950-0
9253 1010-0
92531020-0
9253 1020- 100998
92530910-203 128
92531030-0
9253 1120-0
92531 150-0
92541010-0
9254 1010- 100274
9254 101 0- 101 001
92541010-101126
92541020-0
9254 1020- 100860
9254 1040-0
0 92541100-0
0 92541100-100761
P
P
03 92541120-0
92542000-0
Cranberry-applejuice drink with vitamin C added MADE FROM FROZEN CONCENTRATE W/ 8 CANS OF WATER
Cranberry-applejuice drink with vitamin C added MADE FROM FROZEN CONCENTRATE W/ 3-1/2 CANS OF WATER
Fruit punch, fruit drink, or fruitade, with vitamin C added MADE FROM FROZEN CONCENTRATE W/ 5 CANS OF WATER
Fruit punch, fruit drink, or fruitade, with vitamin C added MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
Fruit punch, fruit drink, or fruitade, with vitamin C added MADE FROM FROZEN CONCENTRATE W/ 6 CANS OF WATER
GRAPE DRINK W/ VITAMIN C ADDED
GRAPEFRUIT J UICE DRINK W/ VITAMIN C ADDED
GUAVA JUTCE DRINK W/ VIT C ADDED
LEMONADE W/ VITAMIN C ADDED
Lemonadewith vitamin C added MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
Lemonadewith vitamin C added MADE FROM FROZEN CONCENTRATE W/ 4-112CANS OF WATER
Lemonadewith vitamin C added MADE FROM FROZEN CONCENTRATE W/ 7 CANS OF WATER
Lemonadewith vitamin C added MADE FROM FROZEN CONCENTRATE W/ 3-213CANS OF WATER
VEGETABLE & FRUIT J UICE DRINK, W/ VIT C
ORANGE DRINK & ORANGEADE W/ VITAMIN C ADDED
ORANGE BREAKFAST DRINK, FROM FROZEN CONCENTRATE
Orangebreakfast drink, made from frozen concentrate MADE W/ 3 1/2 CANS OF WATER
ORANGE BREAKFAST DRINK
FRUIT PUNCWDRLNWADE W/ VIT C ADDED (INCL HI-C)
PINEAPPLE-ORANGE J UICE DRINK W/ VITAMlN C ADDED
PINEAPPLE-ORANGE-GRAPEFRUIT J UICE DRINK WNITAMIN C
FRUIT-FLAVORED DRINK, FROM SWEETENED PWDR,FORTIFIF,D W/ VIT C
Fruit-flavored drink, made fromsweetened powdered mix (fortified with vitamin C) MADE W/ 4-1/3 THE AMOUNT OF WATER AS REQUIRED BY
DIRECTIONS
Fruit-flavored drink, made fromsweetened powdered mix (fortified with vitamin C) MADE W/ TWICE THE AMOUNT OF WATER AS REQUIRED
BY DIRECTIONS
Fruit-flavored drink, made fromsweetened powdered mix (fortified with vitamin C) MADE W/ THREE TIMES THE AMOUNT OF WATER AS
REQUIRED BY DIRECTIONS
Lemonade-flavored drink, made frompowdered mix, with sugar and vitamin C added MADE W/ TWICE THE AMOUNT OF WATER AS REQUIRED
BY DIRECTIONS
APPLE CIDER DRINK, FROM MIX, SUGAR & VIT C ADDED
Applecider-flavored drink, made frompowdered mix, with sugar and vitamin C added MADE W/ 112THE AMOUNT OF WATER OR W/ TWICE
THE AMOUNT OF POWDER AS REQulRED BY DIRECTIONS
APPLE CIDER DRINK, FROM MIX, LOW CAL, VIT C ADDED
FRUIT-FLAVORED DRINK, FROM POWDER, W/HI VIT C(TANG)
LEMONADE-FLAV DRINK, FROM POWDER, W/ SUGAR & VIT C
LEMONADE-FLAV DRINK, FROM POWDER, LO CAL, W/ VIT C
- 9- ENVTRON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
92542000-100878
92542000- 10 1019
92544000-0
92544000- 100183
92544000- 100229
92544000- 100230
92544000-100276
92544000- 100287
92544000-1 00306
92544000- 100463
92544000-100751
92544000- 100898
92544000-100915
92544000-101 141
92544000-101 164
0 92544000- 10 1246
06 92544000-201653
E) 92544000-20234 I
92544000-203903
8
P
N
Fruit-flavored drink, made frompowdered mix, mainly sugar, with high vitamin C added W/ 1/3 THE AMOUNT OF DRY MIX AS REQUIRED BY
DlRECTlONS
Fruit-flavored drink, made frompowdered mix, mainly sugar, with high vitamin C added MADE W/ TWICE THE AMOUNT OF WATER AS
REQUIRED BY DIRECTIONS
FRUIT-FLAVOR DRINK, FROM UNSWEET PWDR,W/ VIT C,W/ SUGAR
Fruit-flavored drink, made fromunsweetened powdered mix (fortified with Vitamin C), with sugar added in preparation W/ 3/4 THE AMOUNT OF
WATER AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made from unsweetened powdered mix (fortified with Vitamin C), with sugar added in preparation W/ 1/2 THE AMOUNT OF
WATER AS REQUIRED BY DRECTIONS
Fruit-flavored drink, made fromunsweetened powdered mix (fortified with Vitamin C), with sugar added in preparation W/ 25% ADDITIONAL
WATER AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made fromunsweetened powdered mix (fortified with Vitamin C), with sugar added in preparation W/ 1/2 THE AMOUNT OF
SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made from unsweetened powdered mix (fortified with Vitamin C), with sugar added in preparation MADE W/ 3/4 THE AMOUNT
OF SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made fromunsweetened powdered mix (fortified with Vitamin C), with sugar added in preparation W/ TWICE THE AMOUNT OF
SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made from unsweetened powdered mix (fortified with Vitamin C), with sugar added in preparation W/ 3 TIMES THE AMOUNT
OF SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made fromunsweetened powdered mix (fortified with Vitamin C), with sugar added in preparation W/ 1/3 THE AMOUNT OF
SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made fromunsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 2/3 THE AMOUNT OF
WATER AS REQULRED BY DIRECTIONS AND W/ 1/2 THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made fromunsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 1/4 THE AMOUNT OF
SUGAR AS REQLJIRED BY DIRECTIONS
Fruit-flavored drink, made from unsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 1/4 THE AMOUNT OF
WATER AS REQULRED BY DIRECTIONS AND W/ 2/3 THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made fromunsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 1/2 THE AMOUNT OF
WATER AS REQUIRED BY DIRECTIONS AND W/ 1/2 THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made from unsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 5/6 THE AMOUNT OF
SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made fromunsweetened powdered mix (fortified with Vitamin C), with sugar added in preparation W/ 50% ADDITIONAL
SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made fromunsweetened powdered mix (fortified with Vitamin C), with sugar added in preparation W/ 2/3 THE AMOUNT OF
SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made from unsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 3/8 THE AMOUNT OF
WATER AS REQUIRED BY DIRECTIONS AND 1-1/2 TIMES THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
- 10- E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
92544000-203904 Fruit-flavored drink, made fromunsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 1/4 THE AMOUNT OF
WATER AS REQUIRED BY DIRECTIONS AND W/ 1-1/4 TIMES THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
92544000-203907 Fruit-flavored drink, made from unsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 1/2 THE AMOUNT OF
WATER AS REQUIRED BY DIRECTIONS AND W/ TWICE THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
92544000-203946 Fruit-flavored drink, made from unsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ TWICE THE AMOUNT OF
WATER AS REQUIRED BY DIRECTIONS AND W/ 1/2 THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
92544000-203979 Fruit-flavored drink, made from unsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 3/4 THE AMOUNT OF
WATER AS REQUIRED BY DIRECTIONS AND W/ TWICE THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
92544000-204008 Fruit-flavored drink, made from unsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 1/2 THE AMOUNT OF
92544000-204015 Fruit-flavored drink, made from unsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 2-1/2 TlMES THE
AMOUNT OF SUGAR AS REQUlRED BY DIRECTIONS
92544000-204034 Fruit-flavored drink, made fromunsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ TWICE THE AMOUNT OF
WATER AS REQUIRED BY DTRECTIONS AND W/ 1-1/2 TIMES THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
WATER AS REQUIRED BY DIRECTIONS AND W/ 1-1/4 THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
92544000-204044 Fruit-flavored drink, made fromunsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 1-112 TIMES THE
AMOUNT OF WATER AS REQUIRED BY DIRECTIONS
92544000-204104 Fruit-flavored drink, made from unsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 3/4 THE AMOUNT OF
WATER AS REQUIRED BY DIRECTIONS AND W/ 1/2 THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
92544000-204142 Fruit-flavored drink, made fromunsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 4 TIMES THE AMOUNT
OF WATER AS REQUIRED BY DIRECTIONS AND W/ 3/4 THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
92544000-204145 Fruit-flavored drink, made fromunsweetened powdered mix (fortified with Vitamin C), with sugar added in preparation W/ 1-3/4 TIMES THE
AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
92544000-204269 Fruit-flavored drink, made fromunsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 7/8 THE AMOUNT OF
SUGAR AS REQUIRED BY DIRECTIONS
92544000-204279 Fruit-flavored drink, made fromunsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 1/2 THE AMOUNT OF
WATER AS REQUIRED BY DLRECTIONS AND W/ 3/4 THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
92544000-204289 Fruit-flavored drink, made fromunsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 1-1/8 TIMES THE
AMOUNT OF WATER AS REQURED BY DIRECTIONS
- 11 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
92544000-204307
92544000-20435 1
92544000-204640
92544000-204759
92544000-204860
92544000-204884
92544000-204990
92550050-0
92550110-0
925501 10-204252
925502 10-0
92550300-0
92550610-0
925506 10- 101 248
9255 1600-0
9255 1700-0
92552000-0
92552050-0
92552100-0
92553000-0
92560000-0
92582050-0
92582110-0
9273 1000-0
92741000-0
9275 1000-0
92900100-0 8
92900110-0 0
92900200-0
8
E3
*
Fruit-flavored drink, made from unsweetened powdered mix (fortified with Vitamin C), with sugar added in preparation W/ 1-1/4 TMES THE
AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, madefromunsweetened powdered mix (fortified with Vitamin C), with sugar added in preparation W/ 3/4 THE AMOUNT OF
WATER AS REQUIRED BY DIRECTIONS AND W/ 1-1/2 TIMES THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, madefrom unsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 1-1/3 TIMES THE
AMOUNT OF WATER AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, madefromunsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ TWICE THE AMOUNT OF
WATER AND W/ TWICE THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, madefrom unsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 3 TIMES THE AMOUNT
OF WATER AS REQUIRED BY DIRECTIONS AND W/ 1/2 THE AMOUNT OF SUGAR AS REQUIRED BY DIRECTIONS
Fruit-flavored drink, made from unsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 1-3/5 TIMES THE
AMOUNT OF WATER AS REQUlRED BY DIRECTIONS AND W/ TWICE THE AMOUNT OF SUGAR AS REQUIRED BY
Fruit-flavored drink, madefrom unsweetened powdered mix (fortified with vitamin C), with sugar added in preparation W/ 3/8 THE AMOUNT OF
WATER AS REQUIRED BY DIRECTIONS AND W/ 1/4 TKE AMOUNT OF SUGAR AS REQUoZED BY DLRECTIONS
CRANBERRY J UICE COCKTAIL, LO CAL, W/ VIT C ADDED
Cranberry juice drink, low calorie, with vitamin C added MADE FROM FROZEN CONCENTRATE W/ 4 CANS OF WATER
GRAPEFRUIT J UICE DIUNK,LOW CALOFUE,W/ VITAMIN C
Fruit-flavored drinks, punches, ades, low calorie, with vitamin C added MADE FROM POWDERED MIX W/ TWICE THE AMOUNT OF WATER AS
REQUIRED BY DIRECTIONS
CITRUS J UICE DRINK, LOW CALORIE
J UICE DRINK, LOW CALORIE
ORANGE BREAKFAST DRINK, LOW CALORIE
APPLE-WHITE GRAPE J UICE DRZNK,LOW CAL,WNIT C ADDED
CRANBERRY-APPLE J UICE DRINK, LO CAL, VIT C ADDED
FRUIT-FLAVORED DRINK, LOW CAL, W/ VITAMIN C ADDED
FRUIT-FLAV DRINK, FROM MIX, HI VIT C ADDED, LOW CAL
ORANGE-CRANBERRY J UICE DRINK,LOW CAL,W/ VIT C ADDED
FRUIT-FLAVORED THIRST QUENCHER BEVERAGE, LOW CAL
FRUIT-FLAVORED THIRST QUENCHER BEVERAGE
FRUIT-FLAVORED DRINK, VITAMIN & MINERAL FORTIFIED
ORANGE BREAKFAST DRINK, CALCIUM FORTIFIED
FRUIT-FLAVORED DRINK,NON-CARB,FROM POWDER, W/ SUGAR
ROOT BEER, NONCARBONATED, MADE FROM MIX, W/ SUGAR
TANG, DRY CONCENTRATE
FRUIT-FLAVORED DRINK, NON-CARB, FROM LO CAL POWDER
FRUIT-FLAVORED CONCENTRATE, DRY, W/ SUGAR & VIT C
FRUIT-FLAV BEV, DRY CONC,LO CAL(INCL CRYSTAL LIGHT)
- 12- E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
92900300-0
93301030-0
9330 1040-203428
93301180-100853
93301 180-202056
93301 180-202214
93301 180-203634
93301370-0
93404500-0
FRUIT-FLAV THIRST QUENCH BEV, DRY CONC (GATORADE)
BLOODY MARY
Daiquiri W/ STRAWBERRY JUICE
Mixed Drinks (for recipe modifications) PINK LEMONADE (W/ VODKA, LEMON JUICE, AND CRANBERRY IUICE, NFS)
Mixed Drinks (for recipe modifications) W/ RUM AND ORANGE JUICE, NFS
Mixed Drinks (for recipe modifications) W/ VODKA AND GRAPEERUIT JUICE, NFS
Mixed Drinks (for recipe modifications) W/ PEACH SCHNAPPS AND W/ PINEAPPLE JUICE
FUZZY NAVEL COCKTAIL
SANGRIA
0
0
P
M
N
ur
- 13- E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
14640 100- 10005 1
14640 100- 100073
14640 100-200075
14640100-200 134
14640 100-200224
14640100-200458
14640 100-200560
14640100-200585
14640100-200596
14640100-200597
14640100-200635
14640100-200754
14640100-200782
14640 100-2008 10
14640100-200832
14640 100-2008 62
14640100-200918
146401 00-201016
14640 100-20 1046
14640100-201 143
14640100-201 177
146401 00-201253
14640100-20 1275
14640100-201 293
14640100-201 387
14640100-201553
)-r
al
N
6,
BREADS, WHOLE GRAIN AND SPECIALTY
Cheesesandwich, grilled W/ 100 % WHOLE WHEAT BREAD AND W/O FAT OR W/ NONSTICK SPRAY (INCLUDE PAM ...)
Cheese sandwich, grilled W/ OATMEAL BREAD
Cheesesandwich, grilled W/ WHEAT OR CRACKED WHEAT BREAD (INCLUDE HONEY WHEAT, ROMAN MEAL, WHEATBERRY,
CRUSHED WHEAT)
Cheese sandwich, grilled W/ 100% WHOLE WHEAT BREAD
Cheese sandwich, grilled W/ RYE BREAD AND W/ 3 SLICES CHEESE
Cheesesandwich, grilled W/ THIN SLICED 100% WHOLE WHEAT BREAD, W/ 2 SLICES COLBY CHEESE, AND W/ BUTTER, NFS
Cheese sandwich, grilled W/ LARGE SLICES OF 100% WHOLE WHEAT BREAD AND W/ 3 SLICES CHEESE
Cheese sandwich, grilled W/ 100% WHOLE WHEAT BREAD AND W/ 2 SLICES REDUCED FAT PROCESSED CHEESE PRODUCT, AMERICAN
OR CHEDDAR TYPE (INCLUDE VELVEETA LIGHT)
Cheese sandwich, grilled W/ 100% WHOLE WHEAT BREAD AND W/ 4 SLICES OF AMERICAN OR CHEDDAR CHEESE BASED CHEESE
SPREAD (INCLUDE VELVEETA)
Cheese sandwich, grilled W/ 100% WHOLE WHEAT BREAD AND W/ 2 SLICES OF AMERICAN OR CHEDDAR CHEESE BASED CHEESE
SPREAD (INCLUDE VELVEETA.. .)
Cheese sandwich, grilled W/ THIN SLICED m A T OR CRACKED WHEAT BREAD AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED
(INCLUDE SHEDDS SPREAD COUNTRY CROCK, PARKAY SPRE AD......)
Cheese sandwich, grilled W/ WHEAT OR CRACKED WHEAT BREAD, W/ 2 SLICES CHEESE, AND W/ MARGARINE-LIKE SPREAD, TUB,
SALTED (INCLUDE I CANT BELIEVE ITS NOT BUTI'ER; SHEDDS SPREAD COUNTRY CROCK ...)
Cheese sandwich, grilled W/ MULTIGRALN BREAD AND W/ 2 SLICES MUENSTER CHEESE
Cheese sandwich, grilled W/ 100% WHOLE WHEAT BREAD AND W/ 2 SLICES CHEESE
Cheese sandwich, grilled W/ 100% WHOLE WHEAT BREAD AND W/ 3 SLICES OF LOWFAT CHEDDAR OR COLBY CHEESE
Cheese sandwich, grilled W/ RYE BREAD, W/ 2 SLICES CHEESE, AND W/O FAT OR W/ NONSTICK SPRAY (INCLUDE PAM...)
Cheese sandwich, grilled W/ 100% WHOLE WHEAT BREAD, W/ 2 SLICES NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, AND W/O
FAT OR W/ NONSTICK SPRAY (INCLUDE PAM...)
Cheese sandwich, grilled W/ WHOLE WHEAT BREAD, OTHER THAN 100% OR NS AS TO 100%
Cheese sandwich, grilled W/ WHEAT OR CRACKED WHEAT BREAD AND W12 SLICES CHEESE
Cheese sandwich, grilled W/ RYE BREAD AND W/ BUTTER, NFS
Cheese sandwich, grilled W/ 100% WHOLE WHEAT BREAD, W/2 SLICES CHEESE, AND W/ BUTTER, NFS
Cheese sandwich, grilled W/ THIN SLICED RYE BREAD AND W/2 SLICES NATURAL SWISS CHEESE
Cheese sandwich, grilled W/ 100% WHOLE WHEAT BREAD AND W/ BUTTER, NFS
Cheese sandwich, grilled W/ 100% WHOLE WHEAT BREAD, W12 SLICES CHEESE AND W/O FAT OR W/ NONSTICK SPRAY (INCLUDE
PAM ...)
Cheese sandwich, grilled W/ SPECIAL FORMULA WHITE BREAD (INCLUDE lRON KIDS BREAD...)
Cheese sandwich, grilled W/ WHOLE WHEAT BREAD, OTHER THAN 100% OR NS AS TO 100% W/ CRUST REMOVED, W/ 4-112 SLICES
NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AND W/ MARGARZNE-LIKE SPREAD, TUB, SALTED (LNCLUDE SHEDDS SPREAD
COUNTRY CROCK..)
E N V I R O N - 14-
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
14640 100-20 1690
275 10480-0
275 10700-200778
275 130 10-202 146
27520140-203667
27520350-201037
27540230-0
27540260-0
27540260- 100498
27540260-202 137
27540260-203422
27540320-100667
27540350-203648
275403 10-202686
27540350- 100788
275507 10- 100003
27550720-100053
27550720- 100054
27550720-100241
27550720- 100466
27550720-200 109
27550720-20 1529
27550720-202074
27550720-202823
27550750-2035 16
32201000-201484
4230 10 10- 1 00 144
4230 10 10-2005 16
0. 42302010- 100259
0 42302010-201501
P
8
N
4
Cheese sandwich, grilled W/ WHEAT OR CRACKED WHEAT BREAD AND W/ 2 SLICES NATURAL CHEDDAR OR AMERICAN TYPE
CHEESE
CHEESEBURGER, W/ ONIONS, ON RYE BUN
Meatball and spaghetti sauce sandwich W/ WHEAT OR CRACKED WHEAT BUN
Roast beef sandwich W/ WHOLE WHEAT BREAD, OTHER THAN 100% OR NS AS TO 100%
Bacon and egg sandwich W/ 100% WHOLE WHEAT BREAD
Hamand cheese sandwich, with spread, grilled W/ 100% WHOLE WHEAT BREAD, W/ CANADIAN BACON, W/ 2 SLICES NONFAT OR FAT
FREE PROCESSED AMERICAN OR CHEDDAR TYPE CHEESE AND W/O FAT OR W/ NONSTICK SPRAY (INCLUDE PAM...)
CHICKEN PATTY SAND W/ CHEES,WHEAT BUN,LET,TOM, SPRE
CHICK FLLLET, BROILED,SANDWCH,ON OAT BRAN BUN(LTS)
Chicken fillet, broiled, sandwich, on oat bran bun, with lettuce, tomato, spread REMOVED TOMATOES AND SPREAD
Chicken fillet, broiled, sandwich, on oat bran bun, with lettuce, tomato, spread REMOVED TOMATOES
Chicken fillet, broiled, sandwich, on oat bran bun, with lettuce, tomato, spread REMOVED SPREAD
Turkey sandwich, with spread W/ WHOLE WHEAT BREAD, OTHER THAN 100% OR NS AS TO 100%
Turkey salad or turkey spread sandwich W/ 100% WHOLE WHEAT BREAD
Turkey submarine sandwich, on roll, with cheese, lettuce, tomato and spread W/ WHOLE WHEAT ROLL, NS AS TO 100 %
Turkey submarine sandwich, on roll, with cheese, lettuce, tomato and spread W/ WHOLE WHEAT ROLL, NS AS TO 100 % AND W/ PROVOLONE
CHEESE
Tuna salad sandwich, with lettuce W/ REDUCED CALORIE AND/OR HIGH FIBER WHEAT OR CRACKED WHEAT BREAD AND W/ LOW
Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD
Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD AND W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT
FREE NONFAT MAYONNAISE DRESSING, KRAFT MIRACLE WJ XP FREE NONFAT DRESSING ...)
Tuna salad sandwich W/ WHOLE WHEAT ROLL, NS AS TO 100%
Tuna salad sandwich W/ WHEAT OR CRACKED WHEAT BREAD
Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHER THAN loo%, OR NS AS TO 100% AND W/ LOW CALORIE OR DIET
Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHER THAN 100% OR NS AS TO 100%
Tuna salad sandwich W/ RYE BREAD
Tuna salad sandwich W/ RYE BREAD AND W/ REAL MAYONNAISE
Tuna salad submarine sandwich, on roll, with lettuce W/ WHOLE WHEAT ROLL, NS AS TO 100%
Fried egg sandwich W/ WHOLE WHEAT BREAD, OTHER THAN 100% OR NS AS TO 100%
Peanut butter sandwich W/ WHOLE WHEAT BREAD, OTHER THAN 100% OR NS AS TO 100%
Peanut butter sandwich W/ 100% WHOLE WHEAT BREAD
Peanut butter and jelly sandwich W/ WHEAT OR CRACKED WHEAT BREAD
Peanut butter and jelly sandwich W/ 100% WHOLE WHEAT BREAD AND W/ JAM (INCLUDE PRESERVES, ALL FLAVORS)
CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT ...)
MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIG HT...)
- 15 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
42302010-202328
423020 10-204095
42302010-2049 16
51102010-0
5 1 102020-0
51119100-0
5 11 191 10-0
5 1122000-0
51 122010-0
5 1 122050-0
5 1 122060-0
5 1 122 100-0
51 1221 10-0
5 1122300-0
5 1 1223 10-0
51122400-0
51123010-0
5 1152000-0
5 1 152 100-0
5 120101 0-0
51201020-0
51201060-0
5 1201 070-0
5 1201 110-0
5 1201 120-0
51201 150-0
5 120 1 160-0
5 1202000-0
5 1202020-0
5 1202060-0
5 1207020-0
8 51208010-0
0 51208100-0
5 1208000-0
51208110-0
a, 51220000-0
N
8
Peanut butter and jelly sandwich W/ WHEAT OR CRACKED WHEAT BREAD (INCLUDE HONEY WHEAT) AND W/ REDUCED FAT PEANUT
BU'ITER
Peanut butter and jelly sandwich W/ 100% WHOLE WHEAT BREAD
Peanut butter and jelly sandwich W/ WHEAT OR CRACKED WHEAT BREAD
BREAD, WHITE W/ WHOLE WHEAT S WW
BREAD, WHITE W/ WHOLE WHEAT SWIRL, TOASTED
BREAD, LOWFAT, 98% FAT FREE
BREAD, LOWFAT, 98% FAT FREE, TOASTED
BREAD, REDUCED CALORIE/HIGH FLBER
BREAD, REDUCED CALORIEYHIGH FIBER, TOASTED
BREAD, REDUCED CALOREMGH FIBER, ITALIAN
BREAD, REDUCED CALORIEYHIGH FIBER, ITALIAN,TOASTED
BREAD, REDUCED CALORTEI HIGH FIBER, W/ FRUITNUTS
BREAD, REDUCED CALORIElHI FBER, W/FRUIT/NUTS,TOAST
BREAD, WHITE, SPECIAL FORMULA, ADDED FIBER
BREAD, WHITE,SPECIAL FORMULA,ADDED FIBER,TOASTED
BREAD, WHITE, SPECIAL FORMULA, HIGH CALCIUM
BREAD, HIGH PROTEIN
ROLL, WHITE, SOFT, REDUCED CALORIE/ HIGH FIBER
ROLL, WHITE, REDUCED CALORIE/ HIGH FIBER, TOASTED
BREAD, 100% WHOLE WHEAT
BREAD, 100% WHOLE WHEAT, TOASTED
BREAD, 100% WHOLE WHEAT, HOME-MADE
BREAD, 100% WHOLE WHEAT, HOME-MADE, TOASTED
BREAD, 100% WHOLE WHEAT, W/ RAISINS
BREAD, 100% WHOLE WHEAT, W/ RAISINS, TOASTED
BREAD, PITA, 100% WHOLE WHEAT
BREAD, PITA, 100% WHOLE WHEAT, TOASTED
MUFFIN, ENGLISH, 100% WHOLE WHEAT
MUFFIN, ENGLISH, 100% WHOLE WHEAT, TOASTED
MUITIN, ENGLISH, WHOLE WHEAT, W/ RAISINS, TOASTED
BREAD, SPROUTED WHEAT, TOASTED
BAGEL, 100% WHOLE WHEAT
BAGEL, 100% WHOLE WHEAT, TOASTED
BAGEL, 100% WHOLE WHEAT, W/ RAISINS
BAGEL, 100% WHOLE WHEAT, W/ RAISINS, TOASTED
ROLL, 100% WHOLE WHEAT
- 16- E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
5 1220010-0
5 1220030-0
51300110-0
5 1300 120-0
5 13001 50-0
5 1300180- 10 1244
5 1300140-0
5 13002 10-0
5 1300220-0
51301010-0
5 1 30 1020-0
5 130 1 040-0
5 1301050-0
5 130 1 120-0
51301130-0
5 13015 10-0
5 1301520-0
51301540-0
51301550-0
5 130 1600-0
5 13016 10-0
51301620-0
5 130 1630-0
5 1301700-0
5 13017 10-0
5 1301750-0
51301760-0
51301800-0
5 1301 8 10-0
51301820-0
5 1301830-0
5 13020 10-0
5 1302020-0
51302500-0
5 13025 10-0
5 1303010-0
5 1303020-0
ROLL, 100% WHOLE WHEAT, TOASTED
ROLL, 100% WHOLE WHEAT, HOME RECIPE/BAKERY
BREAD, WHOLE WHEAT, OTHER THAN 100%/NS AS TO 100%
BREAD, WHOLE WHEAT, OTHER THAN 100%/NS loo%, TOAST
BREAD, "WHOLE" WHEAT, HOME RECIPEBAKERY
BREAD, "WHOLE" WHEAT, HOME RECIE'EIBAKERY, TOASTED
Bread, pun or poori (Indian puffed bread), wholewheat, other than 100% or NS as to loo%, filled with coconut, fried W/ CORN OlL
BREAD, WHOLE WHEAT, NS AS TO loo%, W/ RAISINS
BREAD, WHOLE WHEAT,NS AS TO lOO%,W/ RAISINS,TOASTED
BREAD, WHEAT OR CRACKED WHEAT
BREAD, WHEAT OR CRACKED WHEAT, TOASTED
BREAD, CRACKED WHEAT, HOME RECIPEBAKERY
BREAD, CRACKED WHEAT, HOME RECIF'WBAKERY, TOASTED
BREAD, WHEAT OR CRACKED WHEAT, W/ RAISINS
BREAD, WHEAT OR CRACKED WHEAT, W/ RAISINS, TOASTED
BREAD, CRACKED WHEAT, REDUCED CALORIE/ HIGH FIBER
BREAD, CRACKED WHEAT, RED CALORIE/ HI FlBER, TOAST
BREAD, FRENCH, 'WHOLE" WHEAT, HOMEMADE
BREAD, FRENCH, "WHOLE' WHEAT, HOMEMADE, TOASTED
BREAD, PITA, "WHOLE" WHEAT
BREAD, PITA, "WHOLE" WHEAT, TOASTED
BREAD, PITA, CRACKED WHEAT
BREAD, PITA, CRACKED WHEAT, TOASTED
BAGEL, WHEAT
BAGEL, WHEAT, TOASTED
BAGEL, "WHOLE WHEAT
BAGEL, "WHOLE" WHEAT, TOASTED
BAGEL, WHEAT, W/ RAISINS
BAGEL, WHEAT, W/ RAISWS, TOASTED
BAGEL, WHEAT, W/ FRUITS & NUTS
BAGEL, WHEAT, W/ FRUITS & NUTS, TOASTED
BREAD, WHEAT BRAN
BREAD, WHEAT BRAN, TOASTED
MUFFIN, ENGLISH, WHEAT BRAN
MUFFI N, ENGLISH, WHEAT BRAN, TOASTED
MUFFW, ENGLISH, WHEAT OR CRACKED WHEAT
MUFFIN, ENGLISH, WHEAT OR CRACKED WHEAT, TOASTED
17 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
5 1303040-0
5 1303060-0
5 1303080-0
5 13200 10-0
5 1320020-0
5 1320040-0
51320500-0
5 13205 10-0
5 1320530-0
5 1320540-0
5 140 101 0-0
5 1401020-0
5 1401030-0
51401040-0
5 140 1060-0
51401070-0
IvfUFFIN, ENGLISH, WHOLE WHEAT, TOASTED
MUEFIN, ENGLISH, WHEAT W/ RAISINS, TOASTED
MUFFIN, ENGLISH, WHOLE WHEAT, W/ RAISINS, TOASTED
ROLL,, WHEAT OR CRACKED WHEAT
ROLL, WHEAT OR CRACKED =AT, TOASTED
ROLL, CRACKED WHEAT, HOME RECIPEIBAKERY
ROLL, WHOLE WHEAT, NS AS TO 100%
ROLL, WHOLE WHEAT, NS AS TO 100% TOASTED
ROLL, WHOLE WHEAT, HOME RECIPEBAKERY
ROLL, WHOLE WHEAT, HOME RECEWBAKERY, TOASTED
BREAD, RYE
BREAD, RYE, TOASTED
BREAD, MARBLE RYE & PUMPERNICKEL
BREAD, MARBLE RYE & PUMPERNICKEL, TOASTED
BREAD, RYE, REDUCED CALoRDE/ HIGH FIBER (INCL LESS)
BREAD, RYE, REDUCED CALORIE/ HIGH FIBER, TOASTED
- 18- E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
5 14040 10-0
5 1404020-0
5 1404500-0
5 14045 10-0
51407010-0
5 1407020-0
5 1420000-0
5 142 1000-0
51421100-0
5 1501010-0
5 150 1020-0
51501040-0
5 1501 050-0
51501060-0
5 1501070-0
5 1501080-0
51501090-0
5 1502010-0
51503000-0
5 1503010-0
51601010-0
5 1601020-0
5 16012 10-0
51601220-0
5 16020 10-0
5 1602020-0
5 1620000-0
51620010-0
5 1630000-0
5 1630010-0
5 1630100-0
516301 10-0
5 1630200-0
51630210-0
5 180101 0-0
5 18020 10-0
5 1805010-0
BREAD, PUMPERNICKEL
BREAD, PUMPERNICKEL, TOASTED
BAGEL, PUWERNICKEL
BAGEL, PUMPERNICKEL, TOASTED
BREAD, BLACK
BREAD, BLACK, TOASTED
ROLL, RYE
ROLL, PUMPERNICKEL
ROLL, PUMPERNICKEL, TOASTED
BREAD, OATMEAL
BREAD, OATMEAL, TOASTED
BREAD, OAT BRAN
BREAD, OAT BRAN, TOASTED
BREAD, OAT BRAN, REDUCED CALORW HIGH FIBER
BREAD, OAT BRAN REDUCED CALORIEMI FIBER, TOASTED
BAGEL, OAT BRAN
BAGEL, OAT BRAN, TOASTED
ROLL, OATMEAL
MUFFIN, ENGLISH, OAT BRAN
MUFFIN, ENGLISH, OAT BRAN, TOASTED
BREAD, MULTIGRAIN, TOASTED
BREAD, MULTIGRAIN
BREAD, MULTIGRAIN, W/ RAISINS
BREAD, MULTIGRAIN, W/ RAISINS, TOASTED
BREAD, MULTIGRAIN, REDUCED CALORIE/ HIGH FIBER
BREAD, MULTIGRAIN, REDUCED CALORIE/ HI FIBER, TOAST
ROLL, MULTIGRAIN
ROLL, MULTIGRAIN, TOASTED
BAGEL, MULTIGRAIN
BAGEL, MULTIGRAIN, TOASTED
BAGEL, MULTIGRAIN, W/ RAISINS
BAGEL, MLTLTIGRAIN, W1RAISINS, TOASTED
MUFFIN, ENGLISH, MULTIGRAIN
MUFFIN, ENGLISH, MULTIGRAN, TOASTED
0 BREAD,BARLEY
0 BREAD, TRITICALE
p BREAD, SUNFLOWER MEAL
8
Ga
b
- 19- E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
5 1806020-0 BREAD, RICE, TOASTED
55301000-100805 French toast, plain W/ WHOLE WHEAT BREAD, OTHER THAN 100% OR NS AS TO loo%, W/ FROZEN EGG SUBSTITUTE AND W/ SKIM
MILK
55301000-200603 French toast, plain W/ WHOLE WHEAT BREAD, OTHER THAN loo%, OR NS AS TO 100%
55301000-201240 French toast, plain W/ 100% WHOLE WHEAT BREAD
55301000-201695 French toast, plain W/ WHEAT OR CRACKED WHEAT BREAD AND W/ CORN OIL
55301000-20201 1 French toast, plain W/ LOWFAT BREAD, 98% FAT FREE
55301000-202034 French toast, plain W/ 100% WHOLE WHEAT BREAD, 2% MILK, AND W/O FAT OR W/ NONSTICK SPRAY (INCLUDE PAM..)
55301000-202164 French toast, plain W/ WHEAT OR CRACKED WHEAT BREAD
55301000-202702 French toast, plain W/ WHEAT OR CRACKED WHEAT BREAD AND W/ 2% MlLK
55301000-202777 French toast, plain W/ MULTIGRAIN BREAD
55301000-2041 14 French toast, plain Wf RYE BREAD AND W/ 2% MTLK
r
M
- 20 - E N V I R ON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
56200300-0
56200500-0
562005 10-0
56200990-0
56201000-0
56201010-0
562010 10- 100670
56201010- 100884
56201020-0
56201020-100793
56201020-200206
56201020-2005 10
56201020-200701
56201020-202589
5620 1020-204459
56201 020-205006
56201030-0
56201030-10067 1
56201040-0
5620 1040-202296
5620 1060-0
56201061-204825
56201070-0
5620107 1-0
56201090-0
56201091-0
5620 1092-204 138
56201 110-0
8 56201120-0
8 56201 120-200697
56201 120-202097
56201 120-202387
t, 5620 I 120-202470
c4
BREAKFAST CEREALS
CEREAL, COOKED, NFS
BUCKWHEAT GROATS, COOKED, NO FAT ADDED (INCL KASHA)
BUCKWHEAT GROATS, COOKED, FAT ADDED
GRITS CKD CORN / HOMINY, NS TYPE, NS FAT ADDED
GRITS, CORN OR HOMINY, NFS, NO FAT ADDED
GRITS, CKD, CORNEIOMINY, REGULAR, NO FAT
Grits, cooked, corn or hominy, regular, fat not added in cooking W/ WHOLE MILK
Grits, cooked, corn or hominy, regular, fat not added in cooking W/ 2% MILK
GRITS, COOKED, CORN/HOMINY, REGnAR, FAT ADDED
Grits, cooked, corn or hominy, regular, fat added in cooking W/ MILK, NFS
Grits, cooked, corn or hominy, regular, fat added in cooking W/ BUTTER, NFS
Grits, cooked, corn or hominy, regular, fat added in cooking W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE SHEDDS SPREAD
COUNTRY CROCK ...)
Grits, cooked, corn or hominy, regular, fat added in cooking W/ VEGETABLE SHORTENING (INCLUDE CRISCO VEGETABLE SHORTENING)
Grits, cooked, corn or hominy, regular, fat added in cooking W/ 2% MILK AND W/ REDUCED CALORIE MARGARINE-LIKE SPREAD, ABOUT
40% FAT, TUB, SALTED (INCLUDE PROMISE LIGHT; DIET PARKAY ...)
Grits, cooked, corn or hominy, regular, fat added in cooking W/ WHOLE MILK AND W/ BUIITER, NFS
Grits, cooked, corn or hominy, regular, fat added in cooking W/ MILK, NFS AND W/ BUTTER, NFS
GRITS, COOKED, CORNMOMINY, REGULAR, NS AS TO FAT
Grits, cooked, corn or hominy, regular, NS as to fat added in cooking W/ WHOLE MILK
GRITS, COOKED, CORNEIOMtNY, FAT ADDED
Grits, cooked, corn or hominy, NS as to regular, quick, or instant, fat added in cooking W/ BUTTER, NFS
GRITS,CKD,CORN/HOMINY,W/CHEESE,NS TYPE,NS FAT ADDED
Grits, cooked, corn or hominy, with cheese, NS as to regular, quick, or instant, fat not added in cooking W/ 2% MILK
GRITS,CKD,CORN/HOMINY,W/ CHEESE,REG,NS FAT ADDED
GRITS,CKD,CORN/HOMINY,W/ CHEESE,REG,FAT NOT ADDED
GRITS,CKD,CORN/HOMINY,W/ CHEESE,INSTANT,NS FAT ADDED
GRITS,CKD,CORN/HOMINY, W/ CHEESE,INSTANT,FAT NOT ADDED
Grits, cooked, corn or hominy, with cheese, instant, fat added in cooking W/ BUTTER, NFS
GRITS, COOKED, CORN/HOMINY, QUICK, NO FAT ADDED
GRITS, COOKED, CORN/HOMTNY, QUICK, FAT ADDED
Grits, cooked, corn or hominy, quick, fat added in cooking W/ BUTTER, NFS
Grits, cooked, corn or hominy, quick, fat added in cooking W/ WHOLE MLLK
Grits, cooked, corn or hominy, quick, fat added in cooking W/ 2% MILK AND W/ BUTTER, NFS
Grits, cooked, corn or hominy, quick, fat added in cooking W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE SHEDDS SPREAD
COUNTRY CROCK; PROMISE ...)
-21 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
56201 120-203248
56201 120-203354
56201 120-204300
56201 130-0
5620 1210-0
56201210- 10045 1
56201210-101256
56201 2 10-202598
56201220-0
56201220-101 118
56201220-20061 1
56201220-202125
56201220-202127
5620 1220-203886
56201220-203485
56201220-204733
56201230-0
56201240-0
56201240-20240 1
5620 1250-0
56201250-1 00871
56201250-201828
56201260-0
5620 1300-0
56201300-101 124
56201300-200948
56202500-0
56202960-0
56202970-0
56202970-202390
8 56202970-203717
0 56202970-204589
56202980-0
56202980-203259
56202980-204001
* 56202980-204850
Grits, cooked, corn or hominy, quick, fat added in cooking W/ VEGETABLE OIL, NFS (INCLUDE OK, NFS)
Grits, cooked, corn or hominy, quick, fat added in cooking W/ PORK FAT
Grits, cooked, corn or hominy, quick, fat added in cooking W/ WHOLE MILK AND W/ BU'ITER, NFS
GRITS, COOKED, CORN/HOMINY,QUICK,NS AS TO ADDED FAT
GRITS, COOKED, COlZNEIOMINY, INSTANT, NO FAT ADDED
Grits, cooked, corn or hominy, instant, fat not added in cooking W/ WHOLE MILK
Grits, cooked, corn or hominy, instant, fat not added in cooking W/ WHOLE MlLK
Grits, cooked, corn or hominy, instant, fat not added in cooking W/ 2% MILK
GRITS, CORNiHOMINY, INSTANT, FAT ADDED
Grits, cooked, corn or hominy, instant, fat added in cooking W/ MARGARINE-LIKE SPREAD, TUB, SALTED
Grits, cooked, corn or hominy, instant, fat added in cooking W/ BUTTER, NFS
Grits, cooked, corn or hominy, instant, fat added in cooking W/ CORN OIL (INCLUDE MAZOLA CORN OIL, MAZOLA OIL, NFS; WESSON CORN
OIL;. . .)
Grits, cooked, corn or hominy, instant, fat added in cooking W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
Grits, cooked, corn or hominy, instant, fat added in cooking W/ 1% MILK AND W/ OLIVE OIL
Grits, cooked, corn or hominy, instant, fat added in cooking W/ WHOLE MILK AND W/ BUTTER, WS
Grits, cooked, corn or hominy, instant, fat added in cooking W/ SIMILAC INFANT FORMULA WITH IRON, AND W/ BUTTER, NFS
GRITS, CORNiHOMINY, INSTANT, COOTD, NS AS TO FAT
GRITS, FLAVORED, INSTANT, NO FAT ADDED
Grits, cooked, flavored, corn or hominy, instant, fat not added in cooking W/ WHOLE MILK
GRITS, FLAVORED, INSTANT, FAT ADDED
Grits, cooked, flavored, corn or hominy, instant, fat added in cooking W/ WHOLE MILK AND W/ BUTTER, NFS
Grits, cooked, flavored, corn or hominy, instant, fat added in cooking W/ BUTTER, NFS
GRITS, FLAVORED, INSTANT, NS AS TO ADDED FAT
GRITS, CORN OR HOMINY, NS TYPE, NS FAT, MADE W/ MILK
Grits, cooked, corn or hominy, NS as to regular, quick, or instant, NS as to fat added in cooking, made with milk W/ 2% MLLK
Grits, cooked, corn or hominy, NS as to regular, quick, or instant, NS as to fat added in cooking, made with milk W/ WHOLE MILK
MUESLI, PREPARED, INSTANT (INCLUDE MICRO MUESLI)
OATMEAL,COOKED,NS AS TO REG,QUICWLNST,NS TO FAT
OATMEAL, COOKED, QUICK, NS TO FAT ADDED
Oatmeal, cooked, quick (1 or 3 minutes), NS as to fat added in cooking W/ WHOLE MILK
Oatmeal, cooked, quick (1 or 3 minutes), NS as to fat added in cooking W/ 2% MILK
Oatmeal, cooked, quick (1 or 3 minutes), NS as to fat added in cooking W/ SKIM MILK
OATMEAL, COOKED, REG, NS TO FAT ADDED
Oatmeal, cooked, regular, NS as to fat added in cooking W/ SKIM MILK
Oatmeal, cooked, regular, NS as to fat added in cooking W/ WHOLE MILK
Oatmeal, cooked, regular, NS as to fat added in cooking W/ MEK, NFS
- 22 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
56202980-204958
56203000-0
56203010-0
56203010-100723
56203010- 100952
56203010-202572
56203010-202803
56203010-202848
56203010-202849
56203010-204318
5620301 0-205014
56203020-0
56203020-100530
56203020-100618
56203020-20206 1
56203020-202332
56203020-202445
56203020-203885
56203020-203609
56203020-204226
56203020-204535
56203020-204997
56203030-0
56203030-10072 1
56203030- 100739
56203030- 100749
56203030-100764
56203030- 100832
56203030-2023 14
56203030-203940
56203050-0
e 56203050-100803
0 56203050-200205
p 56203050-200546
t, 56203050-202014
8
v1
Oatmeal, cooked, regular, NS as to fat added in cooking W/ I% MILK
OATMEAL, COOKED, NFS, NO FAT ADDED
OATMEAL, COOKED, REGULAR, NO FAT ADDED
Oatmeal, cooked, regular, fat not added in cooking W/ 2% MILK
Oatmeal, cooked, regular, fat not added in cooking W/ SKIM MlLK
Oatmeal, cooked, regular, fat not added in cooking W/ LOWFAT MILK, NS AS TO PERCENT FAT
Oatmeal, cooked, regular, fat not added in cooking W/ WHOLE MILK
Oatmeal, cooked, regular, fat not added in cooking W/ RECONSTITUTED LOWFAT DRY MILK
Oatmeal, cooked, regular, fat not added in cooking W/ RECONSTITUTED DRY MILK, NFS
Oatmeal, cooked, regular, fat not added in cooking W/ 1% MILK
Oatmeal, cooked, regular, fat not added in cooking W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION
OATMEAL, COOKED, QUICK, NO FAT ADDED
Oatmeal, cooked, quick (1 or 3 minutes), fat not added in cooking W/ SOY MILK
Oatmeal, cooked, quick (1 or 3 minutes), fat not added in cooking W/ WHOLE MI LK
Oatmeal, cooked, quick (1 or 3 minutes), fat not added in cooking W/ 2% MILK
Oatmeal, cooked, quick (1 or 3 minutes), fat not added in cooking W/ 1% MILK
Oatmeal, cooked, quick (1 or 3 minutes), fat not added in cooking W/ SKIM MILK
Oatmeal, cooked, quick (1 or 3 minutes), fat not added in cooking W/ DILUTED EVAPORATED MILK, NS AS TO FAT CONTENT
Oatmeal, cooked, quick (1 or 3 minutes), fat not added in cooking W/ ENFAMIL INFANT FOFWULA WITH IRON, NS TO FORM
Oatmeal, cooked, quick (I or 3 minutes), fat not added in cooking W/ LACTOSE REDUCED, 1% FAT MILK (INCLUDE LACTAID)
Oatmeal, cooked, quick (1 or 3 minutes), fat not added in cooking W/ MILK, OTHER THAN WHOLE, NS AS TO 2%, 1% OR SKIM
Oatmeal, cooked, quick (1 or 3 minutes), fat not added in cooking W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION
OATMEAL,, COOKED, INSTANT, NO FAT ADDED IN COOKING
Oatmeal, cooked, instant, fat not added in cooking W/ WHOLE MILK
Oatmeal, cooked, instant, fat not added in cooking W/ 2% MILK
Oatmeal, cooked, instant, fat not added in cooking W/ 1% MILK
Oatmeal, cooked, instant, fat not added in cooking W/ SKIM MILK
Oatmeal, cooked, instant, fat not added in cooking W/ 1% LACTOSE REDUCED MILK (INCLUDE LACTAID; LACTAID, NS AS TO PERCENT
FAT)
Oatmeal, cooked, instant, fat not added in cooking W/ MILK, NFS
Oatmeal, cooked, instant, fat not added in cooking W/ EVAPORATED MILK, NS AS TO FAT CONTENT OR DILUTION
OATMEAL, REGULAR, FAT ADDED IN COOKING
Oatmeal, cooked, regular, fat added in cooking W/ SKIM MILK
Oatmeal, cooked, regular, fat added in cooking W/ BUTTER, NFS
Oatmeal, cooked, regular, fat added in cooking W/ REDUCED CALORIE MARGARINE-LIKE SPREAD, ABOUT 40% FAT, TUI3, SALTED
(INCLUDE PARKAY LIGHT SP READ.....)
Oatmeal, cooked, regular, fat added in cooking W/ 2% MILK
- 23 - E N V I R O N
Appendix: CSFn 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
56203050-202566
56203050-202886
56203050-203497
56203050-203768
56203050-203849
56203060-0
56203060-100692
56203060-201878
56203060-202174
56203060-202 188
56203060-202 189
56203060-202560
56203060-202675
56203060-202824
56203060-203292
56203060-203934
56203060-204978
56203070-0
56203070- 100682
56203070- 1007 16
56203070- 100984
56203070-200148
56203080-0
56203090-0
56203090-101 196
56203090-203342
56203090-203608
56203090-203639
56203090-203846
8 56203090-204310
c.' 56203100-0
8 56203100-201498
0
CI,
0,
Oatmeal, cooked, regular, fat added in cooking W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE SHEDDS SPREAD COUNTRY
CROCK; PARKAY SPREAD.. . .)
Oatmeal, cooked, regular, fat added in cooking W/ FAT FREE MARGARINE-LIKE SPREAD, LIQUID, SALTED (INCLUDE FLEISCHMANNS FAT
FREE LOW CALORIE SPREAD)
Oatmeal, cooked, regular, fat added incooking W/ LIQUID MARGARINE, SALTED
Oatmeal, cooked, regular, fat added in cooking W/ SKIM MILK AND W/ BUTTER, NFS
Oatmeal, cooked, regular, fat added in cooking W/ WHOLE h4LK AND W/ BUTTER
OATMEAL, QUICK, FAT ADDED IN COOKING
Oatmeal, cooked, quick ( 1 or 3 minutes), fat added in cooking W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE SHEDDS SPREAD
COUNTRY CROCK, PARKAY SP READ...)
Oatmeal, cooked, quick (1 or 3 minutes), fat added in cooking W/ BUTTER, NFS
Oatmeal, cooked, quick (1 or 3 minutes), fat added in cooking W/ SKIM MILK AND W/ BUlTER, NFS
Oatmeal, cooked, quick (1 or 3 minutes), fat added in cooking W/ BUTER, STICK, SALTED
Oatmeal, cooked, quick ( 1 or 3 minutes), fat added in cooking W/ WHOLE MILK AND W/ BUTTER, STICK, SALTED
Oatmeal, cooked, quick (1 or 3 minutes), fat added in cooking W/ LOWFAT MILK, NS AS TO PERCENT FAT, AND W/ BUTTER, NFS
Oatmeal, cooked, quick (1 or 3 minutes), fat added in cooking W/ 2% MTLK
Oatmeal, cooked, quick (1 or 3 minutes), fat added in cooking W/ 2% MILK AND W/ BUTTER, NFS
Oatmeal, cooked, quick ( I or 3 minutes), fat added in cooking W/ WHOLE MILK
Oatmeal, cooked, quick (I or 3 minutes), fat added in cooking W/ WHOLE MILK AND W/ BUlTER, NFS
Oatmeal, cooked, quick (1 or 3 minutes), fat added in cooking W/ WHOLE MILK AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE
BLUE BONNET.. .. . .)
OATMEAL, INSTANT, FAT ADDED
Oatmeal, cooked, instant, fat added in cooking W/ 2% MILK
Oatmeal, cooked, instant, fat added in cooking W/ WHOLE MILK
Oatmeal, cooked, instant, fat added in cooking W/ SKIM MILK AND W/ BUTTER, NFS
Oatmeal, cooked, instant, fat added in cooking W/ BUTTER, NFS
OATMEAL, INSTANT, NS AS TO ADDED FAT
OATMEAL, FORTIFIED, INSTANT, NO FAT ADDED
Oatmeal, fortified, cooked, instant, fat not added in cooking W/ MILK, NFS
Oatmeal, fortified, cooked, instant, fat not added in cooking W/ WHOLE ML K
Oatmeal, fortified, cooked, instant, fat not added in cooking W/ I % MILK
Oatmeal, fortified, cooked, instant, fat not added in cooking W/ 2% MILK
Oatmeal, fortified, cooked, instant, fat not added in cooking W/ SKIM MILK
Oatmeal, fortified, cooked, instant, fat not added in cooking W/ ENFAMIL INFANT FORMULA W/ IRON, PREPARED FROM LIQUID
CONCENTRATE
OATMEAL, FORTIFIED, INSTANT, FAT ADDED
Oatmeal, fortified, cooked, instant, fat added in cooking W/ BUTTER, NFS
- 24 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
56203100-203722 Oatmeal, fortified, cooked, instant, fat added in cooking W/ 2% MILK
56203100-203843 Oatmeal, fortified, cooked, instant, fat added incooking W/ WHOLE MILK
56203100-204240 Oatmeal, fortified, cooked, instant, fat added in cooking W/ WHOLE MILK AND W/ REDUCED CALORIE MARGARINE-LIKE SPREAD, ABOUT
40% FAT, TUB, SALTED (INCLUDE I CANT BELIEVE ITS NOTBUTTER LIGHT ...)
56203 100-204241 Oatmeal, fortified, cooked, instant, fat added in cooking W/ REDUCED CALORIE MARGARINE-LIKE SPREAD, ABOUT 40% FAT, TUB, SALTED
(INCLUDE I CANT BELIEVE ITS NOT BUTER LIGHT..)
56203100-204486 Oatmeal, fortified, cooked, instant, fat added in cooking W/ WHOLE MILK AND W/ BUTTER, NFS
56203100-204917 Oatmeal, fortified, cooked, instant, fat added in cooking W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE SHEDDS SPREAD
COUNTRY CROCK ...)
562031 10-0 OATMEAL, MAPLE FLAVOR, COOKED (INCL MAYPO)
56203120-0 OATMEAL W/ OAT BRAN, FORTIFIED, CKD, INSTANT, NO FAT
56203200-0 OATMEAL, W/ FRUIT, COOKED
56203200-100332 Oatmeal with fruit, cooked W/ PLANTAIN AND W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION
56203210-0 OATMEAL, NS TYPE, MADE W/ MILK, NO FAT ADDED
56203210-200070 Oatmeal, NS as to regular, quick, or instant, madewith milk, fat not added in cooking W/ 2% MILK
56203210-200308 Oatmeal, NS as to regular, quick, or instant, madewith milk, fat not added in cooking W/ 1% LACTOSE REDUCED MILK (INCLUDE LACTAID;
LACTAID, NS AS TO PERCENT FAT)
56203210-200469 Oatmeal, NS as to regular, quick, or instant, madewith milk, fat not added in cooking W/ WHOLE MILK
56203210-200567 Oatmeal, NS as to regular, quick, or instant, madewith milk, fat not added incooking W/ 1% MILK
56203210-201091 Oatmeal, NS as to regular, quick, or instant, madewith milk, fat not added in cooking W/ SKIM MILK
56203210-201235 Oatmeal, NS as to regular, quick, or instant, madewith milk, fat not added in cooking W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND
DILUTION
56203220-0 OATMEAL, NS TYPE, MADE W/ MILK, FAT ADDED
56203220-201071 Oatmeal, NS as to regular, quick, or instant, madewith milk, fat added in cooking W/ 2% MILK AND W/ MARGARINE-LIKE SPREAD, m,
SALTED
56203230-0 OATMEAL, NS TYPE, MADE W/ MILK, NS AS TO ADDED FAT
56203230-100529 Oatmeal, NS as to regular, quick, or instant, madewith milk, NS as to fat added in cooking W/ WHOLE MILK
56203230-100823 Oatmeal, NS as to regular, quick, or instant, madewith milk, NS as to fat added in cooking W/ SKIM MILK
56203230-201298 Oatmeal, NS as to regular, quick, or instant, madewith milk, NS as to fat added in cooking W/ 2 % MILK
56203540-0 OATMEAL, W/ EVAPORATED MILK & SUGAR, P.R. STYLE
56203610-0 OATMEAL, MULTIGRAIN, COOKED, FAT NOT ADDED
56205050-0 RICE, CREAM OF, COOKED, NO FAT ADDED
e 56205090-101250 Rice, creamof, cooked, fat added in cooking W/ PORK FAT
* 56206970-0 WHEAT, CREAM OF,COOKED,QUICK,NS AS TO ADDED FAT
56206980-0 WHEAT, CREAM OF,COOKED,REG,NS AS TO ADDED FAT
O6 56206980-20255 1 Wheat, creamof, cooked, regular, NS as to fat added in cooking W/ LOWFAT MILK, NS AS TO PERCENT FAT
G, 56206990-0 WHEAT, CREAM OF,COOKED,NS AS REG,QUICK,/INST
3
- 25 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
56207000-0
56207000-204823
562070 10-0
56207010-202218
56207010-203068
56207010-20359 1
56207010-203772
56207010-203915
56207010-204485
56207020-0
56207020-100435
56207020-101 185
56207020-20164 1
56207020-202352
56207030-0
56207030- 10003 1
56207030-100096
56207030-100442
56207030-20087 1
56207030-202229
56207030-202707
56207040-0
56207040-200266
56207040-200345
56207040-201644
56207040-2025 12
56207040-204053
56207050-0
56207060-0
56207060- 100222
56207060- 100753
e 56207060-201206
56207060-203101
56207060-203174
56207070-0
cc, 56207190-0
Qb
WHEAT, CREAM OF, COOKED, NFS, NO FAT ADDED
Wheat, creamof, cooked, NS as to regular, quick, or instant, fat not added in cooking W/ 2% MILK
WHEAT, CREAM OF, COOKED, REGULAR, NO FAT ADDED
Wheat, creamof, cooked, regular, fat not added in cooking W/ WHOLE MILK
Wheat, creamof, cooked, regular, fat not added in cooking W1 DILUTED EVAPORATED MTLK, NS AS TO FAT CONTENT
Wheat, creamof, cooked, regular, fat not added in cooking W/ SKIM MILK
Wheat, creamof, cooked, regular, fat not added in cooking W/ 1% MILK
Wheat, creamof, cooked, regular, fat not added in cooking W/2% MILK
Wheat, creamof, cooked, regular, fat not added in cooking W/ EVAPORATED WHOLE MnK , NS TO DILUTION
WHEAT, CREAM OF, COOKED, QUICK, NO FAT ADDED
Wheat, creamof, cooked, quick, fat not added in cooking W/2% MILK
Wheat, creamof, cooked, quick, fat not added in cooking W/ SKIM MILK
Wheat, creamof, cooked, quick, fat not added in cooking W/ WHOLE MILK
Wheat, creamof, cooked, quick, fat not added in cooking W/ MILK, NFS
WHEAT, CREAM OF, COOKED, INSTANT, NO FAT ADDED
Wheat, creamof, cooked, instant, fat not added in cooking W/2% MILK
Wheat, creamof, cooked, instant, fat not added in cooking W/ SKIM MILK
Wheat, creamof, cooked, instant, fat not added in cooking W/ WHOLE MILK
Wheat, creamof, cooked, instant, fat not added in cooking W/ MILK, NFS
Wheat, creamof, cooked, instant, fat not added in cooking W/ 1% LACTOSE REDUCED MILK (INCLUDE LACTAID; LACTAID, NS AS TO
PERCENT FAT; ...)
Wheat, creamof, cooked, instant, fat not added in cooking W/ 1% MILK
WHEAT, CREAM OF, MADE W/ MILK
Wheat, creamof, cooked, made with milk W/ WHOLE MILK
Wheat, creamof, cooked, made with milk W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION
Wheat, creamof, cooked, made with milk W12% MILK
Wheat, creamof, cooked, made with milk W/ SKIM MILK
Wheat, creamof, cooked, made with milk W1 CONDENSED MILK, NS AS TO DILUTION, AND W/ MARGARINE
WHEAT, CREAM OF, MADE W1 MILK & SUGAR, P.R. STYLE
WHEAT, CREAM OF, INSTANT, COOKED, FAT ADDED
Wheat, creamof, cooked, instant, fat added in cooking W/ WHOLE MILK AND W/ BUTTER, NFS
Wheat, creamof, cooked, instant, fat added in cooking W/ I % MILK AND W/ BUTTER, NFS
Wheat, creamof, cooked, instant, fat added in cooking W1SKIM MILK
Wheat, creamof, cooked, instant, fat added in cooking W/ 2% MLLK
Wheat, creamof, cooked, instant, fat added in cooking W/ BU'ITER, NFS
WHEAT, CREAM OF, INSTANT,COOKED, NS AS TO ADDED FAT
WHOLE WHEAT CEREAL, COOKED, NS AS TO ADDED FAT
- 26 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
56207190-20293 1 Whole wheat cereal, cooked, NS as to fat added in cooking W/ 2%MILK
56207200-0 WHOLE WHEAT CEREAL, COOKED, NO FAT ADDED
56207200-100956 Whole wheat cereal, cooked, fat not added incooking W/ WHOLE MILK
56207210-202982 Whole wheat cereal, cooked, fat added in cooking W1 MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE PARKAY SPREAD; SHEDDS
SPREAD COUNTRY CROCK ...)
56207210-203966 Whole wheat cereal, cooked, fat added in cooking W/ CANOLA OIL
56207220-0 WHEAT, CREAM OF, COOKED, REGULAR, FAT ADDED
56207220-200495 Wheat, creamof, cooked, regular, fat added in cooking W/ VEGETABLE On, NFS (INCLUDE OK, NFS)
56207220-200606 Wheat, creamof, cooked, regular, fat added incooking W/ WHOLE MILK AND W/ BUTTER, NFS
56207220-202360 Wheat, creamof, cooked, regular, fat added in cooking W/ MILK, NFS AND W/ BUlTER, NFS
56207220-202361 Wheat, creamof, cooked, regular, fat added in cooking W/ BUTTER, NFS
56207220-202497 Wheat, creamof, cooked, regular, fat added in cooking W/ 2% MILK
56207220-204084 Wheat, creamof, cooked, regular, fat added in cooking W/ WHOLE MILK
56207220-204085 Wheat, creamof, cooked, regular, fat added incooking W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION
56207220-204271 Wheat, creamof, cooked, regular, fat added in cooking W/ 2% MILK AND W/ BUTTER, NFS
56207230-0 WHEAT, CREAM OF, COOKED,QUICK,FAT ADDED IN COOKING
56207230-201794 Wheat, creamof, cooked, quick, fat added in cooking W/ BU'ITER, NFS
56207230-202320 Wheat, creamof, cooked, quick, fat added in cooking W/ WHOLE MILK AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE I
CANT BELIEVE ITS NOT BUTTER; PARKAY SPREAD; SHEDDS SPREAD COUNTRY CROCK ...)
56207230-202846 Wheat, creamof, cooked, quick, fat added incooking W/ SKIM MILK AND W/ REDUCED CALORIE MARGARINE-LIKE SPREAD, ABOUT 40%
FAT, STICK, SALTED (INCLUDE PROMISE EXTRA LIGHT 40% VEG OIL SPREAD; FLEISCHMANNS EXTRA LIGHT .......)
56207230-203447 Wheat, creamof, cooked, quick, fat added in cooking W/ WHOLE MILK AND W/ BUTTER, NFS
56207300-0 WHOLE WHEAT CEREAL, W/ BARLEY, COOKED, NO FAT ADDED
56207300-204019 Whole wheat cereal, wheat and barley, cooked, fat not added in cooking W/ WHOLE MILK
56207310-0 WHEAT HEARTS, COOKED, NO FAT ADDED
56207330-0 WHOLE WHEAT CEREAL, WHEAT & BARLEY, FAT ADDED
56207330-204566 Whole wheat cereal, wheat and barley, cooked, fat added in cooking W/ WHOLE MILK AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED
(INCLUDE BLUE BONNET ...)
56207340-0 WHOLE WHEAT CEREAL, WHEAT & BARLEY, ADDED FAT NS
56207350-0 WHEAT CEREAL, CHOC FLAVORED, COOKED W/ MILK
56207350-201875 Wheat cereal, chocolate flavored, cooked, made with milk W/ WHOLE MILK
56207350-203254 Wheat cereal, chocolate flavored, cooked, made with milk W/ 2% MILK
56207360-0 WHEAT CEREAL, CHOC FLAVORED, COOKED, NO FAT ADDED
cs 56207370-0 WHEAT CEREAL, CHOC FLAV,COOKED,NS AS TO ADDED FAT
56208000-0 MULTIGRAIN CEREAL, COOKED
56208500-0 OAT BRAN CEREAL, COOKED, NO FAT ADDED
Ob 56208510-0 OAT BRAN CEREAL, COOKED, FAT ADDED
GJ
w
- 27- E N V I R 0 N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
56208520-0 OAT BRAN CEREAL, COOKED, NS AS TO ADDED FAT
56208530-100097 Oat bran cereal, cooked, madewith milk, fat not added in cooking W/ SKIM MILK
56208540-202902 Oat bran cereal, cooked, madewith milk, fat added in cooking W/ WHOLE MTLK AND W/ BUTTER, NFS
57
8 57
0 57
P 57
06 57
bb
0
562 10000-0
57000000-0
57000050-0
57000100-0
57100100-0
5 7 10 1000-0
57 101020-0
57 10 1500-0
57 103000-0
57 103020-0
57 103 100-0
57 103400-0
57103450-0
57103500-0
57104000-0
57105000-0
57106050-0
57 106 100-0
57106250-0
57106530-0
57 107000-0
57 1 10000-0
57 1 11000-0
57 112000-0
571 17000-0
571 19000-0
571 19500-0
57120000-0
57 123000-0
24000-0
24200-0
24500-0
25000-0
25900-0
NESTUM, CEREAL
CEREAL, NFS
OAT CEREAL, NFS
ALLBRAN CEREAL
ALL BRAN CEREAL W/ EXTRA FlBER
ALMOND DELIGHT CEREAL
KASHI CEREAL, NS AS TO READY-TO-EAT OR COOKED
CEREAL, READY-TO-EAT, NFS
ALPHA-BITS CEREAL
ALPHA-BITS W/ MARSHMALLOWS CEREAL
APPLE CINNAMON CHEERIOS
APPLE ClNNAMON OHS CEREAL
APPLE CINNAMON RICE KRISPTES CEREAL
APPLE JACKS CEREAL
APPLE RAISIN CRISP CEREAL
BANANA NUT CRUNCH CEREAL (POST)
BASIC 4 (RTE CEREAL)
BERRY BERRY KIX
BLUEBERRY MORNING, POST
BOOBERRY CEREAL
BRAN CHEX CEREAL
BRANOLA CEREAL
CAPN CRUNCH CEREAL
CAPN CRUNCHS CRUNCH BERRIES CEREAL
CAPN CRUNCHS DEEP SEA CRUNCH CEREAL
CAPN CRUNCHS PEANUT BUITER CRUNCH CEREAL
CHEERIOS
CHEX CEREAL, NFS
CHOCOLATE FLAVORED FROSTED PUFFED CORN CEREAL
CINNAMON GRAHAMS CEREAL, GENERALMLLLS
CINNAMON TOAST CRUNCH CEREAL
HONEY NUT CLUSTERS CEREAL
APPLE CINNAMON SQUARES MINI-WHEATS CEREAL, KELLOGGS
ALL-BRAN BRAN BUDS CEREAL, KELLOGGS (FORMERLY BRAN BUDS)
- 28 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
57 126000-0
57 126500-0
57127000-0
57128000-0
57128880-0
57128900-0
57130000-0
57 13 1000-0
57 132000-0
57134000-0
57 135000-0
57137000-0
57138000-0
57 139000-0
57 143000-0
57 144000-0
57148000-0
57148500-0
57 151000-0
57152000-0
57205250-0
57205260-0
57206700-0
57206800-0
57207000-0
57209000-0
572 1 1000-0
57212 100-0
572 13000-0
572 13800-0
57213850-0 8
57214000-0 0
57214100-0 p
57215000-0
57218000-0
57219000-0
57208000-0
COCOA KRISPIES CEREAL
COCOA BLASTS CEREAL, QUAKER
COCOA PEBBLES CEREAL
COCOA PUFFS CEREAL
COMMON SENSE OAT BRAN CEREAL, PLAIN
COMMON SENSE OAT BRAN CEREAL, W1 RAISINS
CRUNCHY CORN BRAN CEREAL, QUAKER
CORN CHEX CEREAL
CORN FLAKES, NFS (INCLUDE STORE BRANDS)
CORN FLAKES, KELLOGG
CORN PUFFS CEREAL
TOTAL CORN FLAKES
COUNT CHOCULA CEREAL
CRACKLIN OAT BRAN CEREAL
CRISP CRUNCH CEREAL
CRISPIX CEREAL
CRISPY BROWN RICE CEREAL
CRISPY RICE CEREAL
CRISPY WHEATSN RAISINS CEREAL
DOUBLE CHEX CEREAL
DOUBLE DIP CRUNCH, KELLOGGS
FIBER ONE CEREAL
FIBER 7 FLAKES CEREAL, HEALTH VALLEY
BRAN FLAKES CEREAL, NFS (FORMERLY 40% BRAN FLAKES, NFS)
COMPLETE WHEAT BRAN FLAKES, KELLOGGS (FORM.40% BRAN FLAKES)
NATURAL BRAN FLAKES CEREAL, POST
FRANKENBERRY CEREAL
FRENCH TOAST CRUNCH CEREAL, GENERAL MILLS
FROOT LOOPS CEREAL
FROSTED BRAN,KELLOGGS
FROSTED CHEERIOS CEREAL
FROSTED WHEAT BITES
FROSTY OS CEREAL
FROSTED RICE KRISPIES CEREAL
FRUIT & FIBRE CEREAL, NFS
COOKIE-CRISP CEREAL (INCLUDE ALL FLAVORS)
FROSTED MINI-WHEATS CEREAL (INCL ALL FLAVORS)
- 29- E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
5722 1600-0
5722 1700-0
5722 1800-0
57222500-0
57223000-0
57223200-0
57224000-0
57227000-0
57228000-0
57229000-0
57229500-0
57230000-0
5723 1000-0
5723 1200-0
5723 1250-0
57232100-0
572321 10-0
57232120-0
57235650-0
57237000-0
57237 100-0
57237300-0
57238000-0
57239100-0
57240000-0
57240100-0
57241000-0
57241200-0
57243000-0
57244000-0
57245000-0
57301 100-0
57301500-0 0
57302100-0 0
57303100-0
57304100-0
57305100-0 bb
E3
FRUIT&FTBRE CEREAL W/PEACH,RAISIN, ALMOND&OAT CLUST
FRUIT RINGS, NFS (INCLUDE STORE BRANDS)
FRUIT WHIRLS CEREAL
FRUIT WHEATS CEREAL
FRUITY PEBBLES CEREAL
FRUITY YUMMY MUMMY CEREAL
GOLDEN GRAHAMS CEREAL
GRANOLA, NFS
GRANOLA, HOMEMADE
GRANOLA, LOWFAT, KELLOGGS
GRANOLA W/ RAISINS, LOWAT, KELLOGGS
GRAPE-NUT FLAKES
GREAT GRAINS, RAISIN, DATE, & PECAN,WHOLE GRAIN CEREAL, POST
GREAT GRAINS DOUBLE PECAN WHOLE GRAIN CEREAL, POST
HEALTHY CHOICE ALMOND CRUNCH CEREAL W/ RAISINS
HEALTHY CHOICE MULTI-GRAIN FLAKES CEREAL, KELLOGGS
HIDDEN TREASURES, GENERAL MILLS
HONEY BRAN CEREAL
HONEY BUNCHES OF OATS CEREAL
HONEY BUNCHES OF OATS W/ ALMONDS, POST
HONEYCOMB CEREAL, PLAIN
HONEY CRUNCH CORN FLAKES CEREAL, KELLOGGS
HONEY GRAHAM CHEX CEREAL
HONEY NUT CHEX CEREAL
HONEY NUT CHEERIOS
HONEY NUT SHREDDED WHEAT CEREAL, POST
HONEY SMACKS CEREAL
JUST RIGHT CEREAL
JUST RIGHT FRUIT & NUT CEREAL (W/ RAISINS, DATES, NUTS)
KABOOM CEREAL
KASHI, PUFFED
KING VITAMAN CEREAL
KIX CEREAL
LIFE CEREAL (PLAIN & CINNAMON)
LUCKY CHARMS CEREAL
GRAPE-NUTS CEREAL
HEALTHY CHOICE MULTI-GRAIN SQUARES, KELLOGGS
- 30 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
57305 150-0
57305 170-0
57305180-0
57305200-0
57305500-0
57305600-0
57306 100-0
57306120-0
57306500-0
57306700-0
57306800-0
57307 150-0
57307500-0
57307550-0
57308150-0
57308160-0
57308 170-0
57308 180-0
57308 190-0
57308200-0
57308210-0
57308220-0
57308300-0
57308400-0
57308410-0
57309100-0
573 11800-0
573 12100-0
57315000-0
57316100-0
573 16200-0
57316400-0 a
57316410-0 0
573 16450-0
573 16500-0
573 16700-0
57316300-0
P
Q9
bb
GJ
FROSTED OAT CEREAL W/ MARSHMALLOWS
MALT-0-MEAL COCO-ROOS CEREAL
MALT-0-MEAL CORN BURSTS CEREAL
MALT-0-MEAL CRISPY RICE CEREAL
MALT-0-MEAL HONEY & NUT TOASTY OS CEREAL
MALT-0-MEAL MARSHMALLOW MATEYS CEREAL
MALT-0-MEAL PUFFED RICE CEREAL
MALTO-0-MEAL PUFFED WHEAT CEREAL
MALT-0-MEAL GOLDEN PUFFS CEREAL (FORMERLY SUGAR PUFFS)
MALT-0-MEAL TOASTED OAT CEREAL
MALT-0-MEAL TOOTIE FRUITIES (RTE CEREAL)
MARSHMALLOW SAFARI CEREAL, QUAKER
MILLET, PUFFED (CEREAL)
MINI BUNS CEREAL (CINNAMON)
MUESLIX CEREAL, NFS
MUESLI W/ RAISINS, WALNUTS, AND CRANBERRIES
MUESLI W/ RAISINS, PEACHES & PECANS
MUESLIX CRISPY BLEND
MUESLI WITH RAISINS, DATES, AND ALMONDS
MUESLIX GOLDEN CRUNCH CEREAL
MUESLI, W/ APPLES & ALMONDS, RALSTON PWUNA
STRAWBERRY MUESLI W/ PECANS & RAISINS, RALSTON
MULTI BRAN CHEX
MULTI GRAIN CHEEMOS
NATURE VALLEY GRANOLA, W/ FRUIT & NUTS
NUT AND HONEY CRUNCH FLAKED CEREAL
MULTI-GRAIN CHEERIOS PLUS CEREAL
NUTRI-GRAIN BISCUITS, SHREDDED WHEAT CEREAL
NUTRI-GRAIN GOLDEN WHEAT CEREAL (FORMERLY NUTRI-GRALN WHEAT)
NUTRI-GRAIN ALMOND RAISIN CEREAL
NUTTY NUGGETS (RALSTON)
OAT BRAN FLAKES, HEALTH VALLEY
OATMEAL CRISP (RTE CEREAL)
APPLE CINNAMON OATMEAL CRISP CEREAL (OATMEAL CRISP W/ APPLES
OATMEAL CRISP W/ ALMONDS CEREAL
OATMEAL RAISIN CRISP CEREAL
OHS, CRUNCHY NUT CEREAL
- 31 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
573 167 10-0
57316750-0
57317000-0
57317200-0
57318000-0
573 19000-0
57320500-0
5732 1000-0
57321500-0
57323000-0
57323050-0
57323200-0
57325000-0
57327450-0
57322500-0
57327500-0
57328000-0
57329000-0
57330000-0
5733 1000-0
57332000-0
57332050-0
57332100-0
57333000-0
57334000-0
57335500-0
57335530-0
57335550-0
0
0
P
a3
t-P
Ip
OHS, HONEY GRAHAM CEREAL
OHS, FRUITANGY CEREAL
OAT FLAKES, FORTIFIED
OAT ELAKES CEREAL, POST
100% BRAN CEREAL
100% NATURAL CEREAL, PLAIN, QUAKER
100 % NATURAL CEREAL, W/ OATS,HONEY & RAISINS,QUAKER
100% NATURAL CEREAL, W/ RAISINS & DATES, QUAKER
100% NATURAL WHOLEGRAIN CEREAL W/ RAISINS, LOWFAT, QUAKER
ORE0 OS CEREAL, POST
SWEET CRUNCH CEREAL, QUAKER (FORMERLY POPEYE)
SWEET PUFFS CEREAL, QUAKER
POP TARTS CRUNCH CEREAL
PRODUCT 19 CEREAL
QUAKER OAT BRAN CEREAL
QUAKER OATMEAL SQUARES CEREAL (FORMERLY QUAKER OAT SQUARES)
QUISP CEREAL
RAISIN BRAN CEREAL, NFS
RAISIN BRAN CEREAL, KELLOGG
RAISIN BRAN CEREAL, POST
RAISIN BRAN CEREAL, RALSTON PURINA
RAISIN BRAN, TOTAL
RAISIN NUT BRAN CEREAL
RAISIN LTFE CEREAL
RAZZLE DAZZLE RICE KRISPIES CEREAL
REESES PEANUT BUTTER PUFFS CEREAL
RAISIN GRAPE-NUTS CEREAL
RAISIN SQUARES MINI-WHEATS CEREAL (FORMERLY RAISIN SQUARES)
- 32- E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
57336000-0
57337000-0
57339000-0
57339500-0
57340000-0
57340200-0
57340210-0
57341000-0
57342500-0
57344000-0
57344050-0
57344100-0
57346200-0
57346500-0
57347000-0
57347500-0
57348000-0
57349000-0
57349010-0
57355000-0
57401 100-0
57402000-0
57402600-0
57402610-0
57403 100-0
57404100-0
57406 100-0
57406200-0
57407100-0
57408100-0
57409100-0
574 10000-0
574 I I 000-0
6 57412000-0
.p 57413000-0
57416000-0
@ 57416010-0
cp
cn
RICE CHEX CEREAL
RICE FLAKES, NFS
RICE KRISPIES CEREAL
RICE KRTSPIES TREATS CEREAL (KELLOGGS)
PUFFED RICE CEREAL
RIPPLE CRISP GOLDEN CORN
RIPPLE CRISP HONEY BRAN CEREAL, GENERAL MILLS
SHREDDED WHEAT N BRAN CEREAL
SMORES CRUNCH CEREAL
SPECIAL K CEREAL
SPRINKLE SPRANGLE CEREAL
SUN CRUNCHERS CEREAL, GENERAL MILLS
TOASTED OATMEAL, HONEY NUT (QUAKER)
CORN POPS CEREAL
FROSTED CORN FLAKES, NFS
FROSTED FLAKES, JCELLOGG
COCOA FROSTED FLAKES CEREAL, KELLOGGS
GOLDEN CRISP CEREAL
TOASTED OAT CEREAL
TEAM CEREAL
TEMPTATIONS CEREAL, FRENCH VANILLA ALMOND, KELLOGGS
TEMPTATIONS CEREAL, HONEY ROASTED PECAN, KELLOGGS
TOASTIES, POST
TOTAL CEREAL
TRPLES (RTE CEREAL)
TRIX CEREAL
UNCLE SAMs HI FIBER CEREAL
WAFFLE CRISP CEREAL, POST
WEETABIX WHOLE WHEAT CEREAL
WHEAT CHEX CEREAL
WHEAT GERM CEREAL, PLAIN
WHEAT GERM CEREAL, W/ SUGAR & HONEY
PUFFED WHEAT CEREAL, PLAIN
WHEAT, PUFFED, PRESWEETENED W/ SUGAR
SPIDER-MAN CEREAL, RALSTON
STRAWBERRY SQUARES MINI-WHEATS CEREAL(STRAWBERRY SQUARES)
MALT-0-MEAL TOASTY OS CEREAL
- 33 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
574 17000-0 SHREDDED WHEAT, 100%
57417500-0
57418000-0 WHEATIES CEREAL
57418200-0
SHREDDED WHEAT WITH OAT BRAN ( R E CEREAL)
WHEATIES CEREAL, HONEY FROSTED (FORMERLY WHEATIES HONEY GOLD
- 34 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
53206030-0
53207050-0
53209020-0
53220010-0
53220040-0
53226500-200418
53233030-0
53233040-0
53239010-0
53243050-0
53241050-0
53260000-0
53260150-0
53260030-0
53260200-0
53260300-0
53260400-0
COOKIES, LITE
COOKIE, CHOC CHP, REDUCED FAT
COOKIE, CHOCOLATE, W/ CHOC FILLING/COATING, FAT FREE
COOKIE, CHOCOLATE SANDWICH, REDUCED FAT
COOKIE, FIG BAR, FAT FREE
Cookie, marshmallow, with rice cereal (no-bake) W/ REDUCED CALORIE MARGARINE-LIKE SPREAD, ABOUT 40% FAT, TUB, SALTED
(INCLUDE PROMISE EXTRA LIGHT; PARKAY LIGHT SP READ...)
COOKIE,OATMEAL,FAT FREE,W/ RAISINS(INCL W/ DATES)
COOKIE, OATMEAL, RED FAT, W/ RAISINS
COOKIE, SHORTBREAD, REDUCED FAT
COOKIE, VANILLA SANDWICH, REDUCED FAT
COOKIE, VANILLA WWR , REDUCED FAT
COOKIE, DIETETIC, NFS
COOKIE, DIETETIC, CHOCOLATE CHIP
COOKIE, LEMON WAFER, LOWFAT
COOKIE, DIETETIC, OATMEAL W/ RAISINS
COOKIE, DIETETIC, SANDWICH TYPE
COOKIE, DIETETIC, SUGAR OR PLAIN
COOKIE, FRUIT-FILLED BAR, FAT FREE
- 35- E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
54202050-0
54205 100-0
54301100-0
5430 1200-0
54304 100-0
54304500-0
54305000-0
54322000-0
54337050-0
54338100-0
CRACKERS, REDUCED FAT
CRACKERS, SALTINE,, FAT FREE, LOW SODIUM
CRACKER, SNACK, LOWFAT, LOW SODKJM
CRACKER, SNACK, REDUCED FAT
CRACKER, SNACK, FAT FREE
CRACKER, CHEESE, REDUCED FAT
CRACKER, HIGH FIBER, NO ADDED FAT
CRISPBREAD, WHEAT, NO ADDED FAT
CRISPBREAD, RYE, NO ADDED FAT
CRACKER, 100% WHOLE WHEAT, REDUCED FAT
CRACKERS, WHEAT, REDUCED FAT
- 36 - E N V I R O N
Appendix: CSFII
Food Code-
~~ _ _ _ ~ ~~ ~~ ~
994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Mod Code Food Name
INSTANT RICE
56205020-0 RICE,WHITE,CKD,INST,NS TO FAT ADDED IN COOKING
56205030-0 RICE, WHITE, COOKED, INST,NO FAT ADDED IN COOKING
56205430-0 RICE, WHITE, COOKED, INSTANT, FAT ADDED IN COOIUNG
56205430-100022 Rice, white, cooked, instant, fat added in cooking W/ BUTTER, NFS
56205430-100731 Rice, white, cooked, instant, fat added in cooking W1TURKEY FAT
56205430-101254 Rice, white, cooked, instant, fat added in cooking W/ CHICKEN FAT
56205430-200369 Rice, white, cooked, instant, fat added in cooking W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE SHEDDS SPREAD COUNTRY
CROCK; I CANT BELIEVE ITS NOT BUTTER ...)
56205430-201200 Rice, white, cooked, instant, fat added in cooking W/ LIGHT BUTTER, STICK, SALTED (INCLUDE LIGHT BUTTER, NFS)
56205430-201727 Rice, white, cooked, instant, fat added in cooking W/ OLIVE OIL
56205430-201979 Rice, white, cooked, instant, fat added in cooking W/ CANOLA OIL
56205430-203217 Rice, white, cooked, instant, fat added in cooking W/ CORN OIL
56205430-203757 Rice, white, cooked, instant, fat added in cooking W/ REDUCED CALORIE MARGARINE-LIKE SPREAD, ABOUT 40% FAT, TUB, SALTED
(INCLUDE I CANT BELIEVE ITS NOT BUTTER LIGHT)
56205430-203850 Rice, white, cooked, instant, fat added in cooking W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
56205430-204201 Rice, white, cooked, instant, fat added in cooking W/ MARGARINE-LIKE SPREAD, STICK, SALTED (INCLUDE SHEDDS SPREAD COUNTRY
CROCK ...)
56205530-0 RICE, BROWN, COOKED, INSTANT, NS FAT
56205540-0 RICE, BROWN, COOKED, INSTANT, FAT NOT ADDED
56205550-0 RICE, BROWN, COOKED, INSTANT, FAT ADDED
58163410-100238 Spanish rice W/ INSTANT RICE
- 37 - E N V J R ON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
27212050-0
27212050- 100452
272 12050-200689
272 12050-201369
27212050-202710
27212050-2027 12
27212050-202917
272 12050-202928
272 12050-203016
27212050-203993
272 12120-0
272 12120-202357
27242350-0
28 133340-0
28140730-0
28 140740-0
56101000-0
56101010-0
56101030-0
56101030- 100587
56 101030- 100687
56 101030- 100848
56101030-200303
56 101030-200582
56 101030-200676
561 01030-2007 10
56101030-20126 1
56 101030-201700
56 101030-203004
56101030-204430
8 56101030-204648
p, 56101030-204891
56102010-0
vr
0
MACARONI PRODUCTS
BEEF & MACARONI WITH CHEESE SAUCE (MIXTUFE)
Beef and macaroni with cheese sauce (mixture) W/O MILK AND W/ REGULAR GROUND BEEF
Beef and macaroni with cheese sauce (mixture) W/ REGULAR GROUND BEEF AND W/ WHOLE MILK
Beef and macaroni with cheese sauce (mixture) W/ LEAN GROUND BEEF
Beef and macaroni with cheese sauce (mixture) W/ LEAN GROUND BEEF AND W/ SKIM MILK
Beef and macaroni with cheese sauce (mixture) W/ REGULAR GROUND BEEF
Beef and macaroni with cheese sauce (mixture) W/ LEAN GROUND BEEF AND W/ 1% MILK
Beef and macaroni with cheese sauce (mixture) W/ LEAN GROUND BEEF AND W/ 2% MILK
Beef and macaroni with cheese sauce (mixture) W/ LEAN GROUND BEEF AND W/ WHOLE MILK
Beef and macaroni with cheese sauce (mixture) W/ REGULAR GROUND BEEF AND W/ 2% MILK
CHILI CON CARNE W/ BEANS & MACARONI
Chili con came with beans and macaroni W/ LEAN GROUND BEEF
CHICKEN OR TURKEY ETRAZZINI
VEAL PARMIGIANA, VEG, FETTUCCWE,DESSERT(FROZ MEAL)
CHICKEN PATTY, TOM SCE, FETTUCCINE, VEG (FROZ MEAL)
CHICKEN PATTY/NUGGET,PASTA,FRUIT,DESSERT(FROZ MEAL)
MACARONI, COOKED, NS AS TO ADDED FAT
MACARONI, COOKED, NO FAT ADDED
MACARONI, COOKED, FAT ADDED
Macaroni, cooked, fat added in cooking W/ MARGARWE-LIKE SPREAD, STICK, SALTED (INCLUDE PROMISE ....)
Macaroni, cooked, fat added in cooking W/ SOYBEAN OIL
Macaroni, cooked, fat added in cooking W/ BUTTER-MARGARINE BLEND, STICK, UNSALTED (INCLUDE LAND 0 LAKES COUNTRY
MORNING BLEND)
Macaroni, cooked, fat added in cooking W/ CANOLA OIL
Macaroni, cooked, fat added in cooking W/ OLlVE OIL
Macaroni, cooked, fat added incooking W/ BUTTER, NFS
Macaroni, cooked, fat added incooking W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
Macaroni, cooked, fat added in cooking W/ REDUCED CALORIE MARGARINE-LIKE SPREAD, ABOUT 40% FAT, TUB, SALTED (INCLUDE
PROMISE EXTRA LIGHT ...)
Macaroni, cooked, fat added in cooking W/ CORN OIL (INCLUDE MAZOLA CORN On, MAZOLA OIL, NFS)
Macaroni, cooked, fat added in cooking W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE CANOLA SUNRISE SPREAD; SHEDDSS
SPREAD COUNTRY CROCK; IMPERIAL DELIGHT ...)
Macaroni, cooked, fat added in cooking W/ MARGARINE-LIKE SPREAD, LIQUID
Macaroni, cooked, fat added incooking W/ PORK FAT
Macaroni, cooked, fat added incooking W/ REDUCED CALOFUE MARGARINE-LIKE SPREAD, ABOUT 40% FAT, STICK, SALTED
MACARONI, WHOLE WHEAT, NO FAT ADDED
- 38 - E N V I R 0 N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
56 103000-0
56103010-0
56103020-204 146
56104000-0
561040 10-0
56104020-0
56104020-101 158
56104020-203201
56130000-0
56130010-0
56 13 1000-0
5613 1000-100075
56131000-100104
56 I 3 1000- 100 124
5613 1000- 100646
56131000-100765
56131000-100889
5613 1000-200049
56131000-200239
5613 1000-200374
56131000-200797
56 13 1000-20 1426
5613 1000-202235
5613 1000-2030 18
5613 1000-2033 12
5613 1000-20402 1
56 13 1000-204159
561 33000-0
56139990-0
56140000-0
58 130010-0
58 1300 10- 100225
58130010- 100323
58130010-100456
8
MACARONT, SPINACH, NS AS TO ADDED FAT
MACARONI, SPINACH, NO FAT ADDED
Macaroni, cooked, spinach, fat added in cooking W/ OLIVE OIL
MACARONI,CKD,VEGETABLE,NS AS TO FAT ADDED
MACARONI,COOKED,VEGETABLE,FAT NOT ADDED IN COOKING
MACARONI,COOKED,VEGETABLE, FAT ADDED IN COOKING
Macaroni, cooked, vegetable, fat added in cooking W/ COTTONSEED OIL
Macaroni, cooked, vegetable, fat added in cooking W/ OLIVE OIL
SPAGHETTI, COOKED, NS AS TO ADDED FAT
SPAGHETTI, COOKED, NO FAT ADDED
SPAGHETTI, COOKED, FAT ADDED
Spaghetti, cooked, fat added in cooking W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
Spaghetti, cooked, fat added in cooking Wf CORN OIL
Spaghetti, cooked, fat added in cooking W/ SESAME OIL
Spaghetti, cooked, fat added in cooking WI BACON GREASE
Spaghetti, cooked, fat added in cooking W/ CANOLA, SOYBEAN, AND SUNFLOWER OIL
Spaghetti, cooked, fat added in cooking W/ PEANUT OIL
Spaghetti, cooked, fat added in cooking W/ SOYBEAN OIL
Spaghetti, cooked, fat added in cooking W/ OLIVE OIL
Spaghetti, cooked, fat added in cooking Wl REDUCED CALORIE MARGARINE-LIKE SPREAD, ABOUT 40% FAT, TUB, SALTED (INCLUDE
PARKAY LIGHT SPREAD ...)
Spaghetti, cooked, fat added in cooking W/ CANOLA OIL
Spaghetti, cooked, fat added in cooking W/ BUTTER, NFS
Spaghetti, cooked, fat added in cooking W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE SHEDDS SPREAD COUNTRY CROCK ...)
Spaghetti, cooked, fat added in cooking W/ BEEF FAT
Spaghetti, cooked, fat added in cooking W/ SUNFLOWER OIL
Spaghetti, cooked, fat added in cooking Wl VEGETABLE SHORTENING (INCLUDE SHORTENING, NFS)
Spaghetti, cooked, fat added in cooking W/ MARGARINE-LIKE SPREAD, STICK, SALTED (INCLUDE BLUE BONNET; I CANT BELIEVE ITS
NOT BUTTER ...)
SPAGHETTI, COOKED, WHOLE WHEAT, NO FAT ADDED
PASTA, COOKED, CORN-BASED, NS AS TO FAT ADDED
PASTA, COOKED, CORN-BASED, NO FAT ADDED
LASAGNA W/ MEAT AND/OR POULTRY
Lasagna with meat and/or poultry W/ SAUSAGE, NFS AND W/ PART SKIM, N A mA L RTCOTTA CHEESE
Lasagna with meat and/or poultry W/ LEAN GROUND BEEF AND W/ LOWFAT COTTAGE CHEESE
Lasagna with meat andor poultry W/ CHEDDAR OR AMERICAN TYPE CHEESE, NS AS TO NATURAL OR PROCESSED
- 39 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58 1300 10- I00468
58 130010- 100600
58 1300 10- 10063 1
58 130010-10068 1
58 1300 10-200987
58 130010-201239
58 130010-2017 16
58 130010-201 99 1
58130010-202083
58130010-202087
58 1300 10-2025 80
58130010-202145
58130010-202687
58 130010-202998
58130010-203295
58130010-203398
58130010-203672
58 1300 10-204066
58 1300 10-204577
58130010-204654
58 1300 10-204804
58 1300 10-2048 18
58 1300 10-204928
58130010-204999
581 30010-205023
58 13001 0-205025
58 130013-0
58 130020-0
58130150-0
58130310-0
PI
N
58 1303 10-200077
58130310-204920
Lasagna with meat and/or poultry W/ TURKEY
Lasagna with meat andor poultry W/ ALL, MOZZARELLA CHEESE
Lasagna with meat and/or poultry W/ VENISON AND W/ ALL MOZZARELLA CHEESE
Lasagna with meat and/or poultry W/ ITALIAN SAUSAGE
Lasagna with meat and/or poultry W/ LEAN GROUND BEEF
Lasagna with meat and/or poultry W/ LEAN GROUND BEEF AND W/ COTTAGE CHEESE, NFS
Lasagna with meat and/or poultry W/ COTTAGE CHEESE
Lasagna with meat and/or poultry W/ GROUND PORK
Lasagna with meat and/or poultry W/ LEAN GROUND BEEF AND W/ NONFAT COTTAGE CHEESE
Lasagna with meat and/or poultry W/ LEAN GROUND BEEF AND W/ PART SKIM NATURAL RICOTTA CHEESE
Lasagna with meat and/or poultry W/ SAUSAGE, NFS
Lasagna with meat and/or poultry W/ ITALIAN SAUSAGE AND W/ ALL MOZZARELLA CHEESE
Lasagna with meat and/or poultry W/ EXTRA LEAN GROUND BEEF, W/ PART SKIM NATURAL RICOTTA CHEESE, W/ PART SKIM
MOZZARELLA CHEESE, AND W/ CHEDDAR OR AMERICAN TYPE NATURAL CHEESE
Lasagna with meat and/or poultry W/ EXTRA LEAN GROUND BEEF
Lasagna with meat and/or poultry W/ EXTRA LEAN GROUND BEEF AND W/ LOWFAT COTTAGE CHEESE
Lasagna with meat and/or poultry W/ LEAN GROUND BEEF, W/ L OWAT COI TAGE CHEESE, AND W/ NONFAT MOZZARELLA CHEESE
Lasagna with meat and/or poultry W/ LEAN GROUND BEEF AND W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE
Lasagna with meat and/or poultry W/ LEAN GROUND BEEF AND W/ MONTEREY J ACK CHEESE
Lasagna with meat and/or poultry W/ LEAN GROUND BEEF AND W/ ALL MOZZARELLA CHEESE
Lasagna with meat and/or poultry W/ EXTRA LEAN GROUND BEEF AND W/ ALL MOZZARELLA CHEESE
Lasagna with meat and/or poultry W/ VENISON, W/ NATURAL CHEDDAR CHEESE AND W/ COTTAGE CHEESE, NFS
Lasagna with meat and/or poultry W/ LEAN GROUND BEEF, W/ FETA CHEESE AND W/ CHEDDAR OR AMERICAN TYPE CHEESE, NS AS TO
NATURAL OR PROCESSED
Lasagna with meat and/or poultry W/ CREAM CHEESE
Lasagna with meat and/or poultry W/ lTALIAN SAUSAGE AND W/ CHEDDAR OR AMERICAN TYPE CHEESE, NS AS TO NATURAL OR
PROCESSED
Lasagna with meat and/or poultry W/ LEAN GROUND BEEF AND W/ FETA CHEESE
Lasagna with meat and/or poultry W/ LEAN GROUND BEEF AND W/ CHEDDAR OR AMERICAN TYPE CHEESE, NS AS TO NATURAL OR
PROCESSED
LASAGNA W/ MEAT, CANNED
LASAGNA, W/ MEAT & SPINACH
LASAGNA W/ CHIC OR TURKEY, & SPINACH
LASAGNA, MEATLESS
Lasagna, meatless W/ COTTAGE CHEESE, NFS
Lasagna, meatless W/ MONTEREY J ACK CHEESE
- 40 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58130310-204921
58 130320-0
58 130320-100909
58 130320-202985
58 130610-0
58130950-0
58131100-0
58131 110-0
58 13 13 10-0
58 13 13 10-202452
581313 10-203158
58131320-0
5813 1320-201272
58 13 1320-202035
5813 1323-0
58131510-0
581 3 1520-0
5813 15 10-201 301
58 13 1523-0
58 13 1530-0
5813 1530-203897
5813 1530-203898
58 13 1600-0
58132113-0
58132310-0
581321 10-0
58132310-100548
581323 10-100742
58132310-10101 1
581323 10-200434
58 1323 10-200855
* 58132310-201455
8
P
Lasagna, meatless W/ NAT[J RAL CHEDDAR CHEESE
LASAGNA, MEATLESS, W/ SPINACH
Lasagna, meatless, with spinach W/ PART SKIM NATURAL RICO'ITA CHEESE
Lasagna, meatless, with spinach W/ LOWFAT COTTAGE CHEESE
LASAGNA W/ MEAT, WHOLE WHEAT NOODLES
LASAGNA, MEATLESS, SPINACH NOODLES
RAVIOLI, FILLING NS, NO SAUCE
RAVIOLI, FILLING NS, TOMATO SAUCE
Ravioli, meat-filled, no sauce W/ CHICKEN
Ravioli, meat-filled, no sauce W/ LEAN GROUND BEEF
Ravioli, meat-filled, with tomato sauce or meat sauce W/ ITALIAN SAUSAGE
Ravioli, meat-filled, with tomato sauce or meat sauce W/ SAUSAGE, NFS
RAVIOLI, MEAT-FILLED, NO SAUCE
RAVIOLI, MEAT-FILLED, W/ TOMATO OR MEAT SAUCE
RAVIOLI, MEAT-FILLED, W/ TOMATO OR MEAT SAUCE, CANNED
RAVIOLI, CHEESE-FILLED, NO SAUCE
Ravioli, cheese-filled, no sauce W/ COTTAGE CHEESE, NFS
RAVIOLI, CHEESE-FILLED, W/ TOMATO SAUCE, CANNED
Ravioli, cheese-filled, with meat sauce W/ GROUND VEAL
Ravioli, cheese-filled, with meat sauce W/ GROUND PORK
RAVIOLI, CHEESE&SPINACH-FILLED, W/ CREAM SAUCE
SPAGHETTI W/ TOMATO SAUCE, MEATLESS
PASTA, W/ TOMATO SAUCE & CHEESE, CANNED
SPAGHETTI W/TOMAT SAUCE & MEAT SAUCE
Spaghetti with tomato sauce and meatballs or spaghetti with meat sauce or spaghetti with meat sauce and meatballs W/ ALL REGULAR GROUND
BEEF
Spaghetti with tomato sauce and meatballs or spaghetti with meat sauce or spaghetti with meat sauce and meatballs W/ ALL VENISON
Spaghetti with tomato sauce and meatballs or spaghetti with meat sauce or spaghetti with meat sauce and meatballs W/ GROUND BEEF, NFS AND W/
PORK BACON
Spaghetti with tomato sauce and meatballs or spaghetti with meat sauce or spaghetti with meat sauce and meatballs W/ ALL LEAN GROUND BEEF
RAVIOLI, CHEESE-FILLED, W/ TOMATO SAUCE
RAVIOLI, CHEESE-FILLED, W/ MEAT SAUCE
Spaghetti with tomato sauce and meatballs or spaghetti with meat sauce or spaghetti with meat sauce and meatballs W/ ALL EXTRA LEAN GROUND
BEEF
Spaghetti with tomato sauce and meatballs or spaghetti with meat sauce or spaghetti with meat sauce and meatballs W/ ALL BEAR MEAT
ob
tn
c3
- 41 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58 1323 10-202057
58132310-204221
58132310-204263
58132310-204563
58132310-204833
5 8 1 3 23 10-204909
581323 13-0
58 132360-0
58 132450-0
58132713-0
581327 10-0
58 132800-0
581328 10-0
58 132820-0
58132820-101043
58 132910-0
58132910-101255
58132910-204540
58133110-0
58 133 120-0
58133 120- 101079
58133 130-0
58133130-202209
58 133 140-0
58134110-0
58134120-0
58134120- 100340
58 134130-0
58 134 130-204796
58 134 160-0
8 58134610-0
0 58134613-0
p 58134620-0
or,
CR
I&
Spaghetti with tomato sauce and meatballs or spaghetti with meat sauce or spaghetti with meat sauce and meatballs W/ ALL GROUND BEEF, NFS
Spaghetti with tomato sauce and meatballs or spaghetti with meat sauce or spaghetti with meat sauce and meatballs W1SOYBURGER
Spaghetti with tomato sauce and meatballs or spaghetti with meat sauce or spaghetti with meat sauce and meatballs W/ EXTRA LEAN GROUND BEEF
AND W/ ITALIAN SAUSAGE
Spaghetti with tomato sauce and meatballs or spaghetti with meat sauce or spaghetti with meat sauce and meatballs W/ ALL PORK
Spaghetti with tomato sauce and meatballs or spaghetti with meat sauce or spaghetti with meat sauce and meatballs W/ ALL ITALIAN SAUSAGE
Spaghetti with tomato sauce and meatballs or spaghetti with meat sauce or spaghetti with meat sauce and meatballs W1ALL SAUSAGE, NFS
PASTA W/ TOMATO SAUCE & MEATMEATBALLS, CANNED
SPAGHETTI, WHOLE WHEAT, W/ TOMATO & MEAT SAUCE
SPAGHETTI W/ TOM SAUCE, MEATLESS, SPINACH NOODLES
SPAGHETTI W/ TOMATO SAUCE & FRANKFTJRTERSMOT DOG
PASTA W1TOMATO SAUCE & FRANKFURTERS/HOT DOGS, CANNED
SPAGHETTI W1CLAM SAUCE, NS AS TO RED OR WHITE
SPAGHETTI W/ RED CLAM SAUCE
SPAGHETTI W/ WHITE CLAM SAUCE
Spaghetti with white clamsauce W/ MARGARWE-LIKE SPREAD, STICK, SALTED
SPAGHETTI W/ TOMATO SAUCE & CHICKEN OR TURKEY
Spaghetti with tomato sauce and chicken or turkey W/ ALL GROUND TURKEY
Spaghetti with tomato sauce and chicken or turkey W/ ALL TURKEY SAUSAGE
MANICOTTI, CHEESE-FILLED, NO SAUCE
MANICOTTI, CHEESE-FILLED, W/ TOMATO SAUCE, MEATLESS
Manicotti, cheese-filled, with tomato sauce, meatless MADE W/ FAT FREE PARMESAN AND MOZZARELLA CHEESES AND W/ LOWFAT
COTTAGE CHEESE
Manicotti, cheese-filled, with meat sauce W/ CHICKEN
STUFFED SHELLS, CHEESE-FILLED, NO SAUCE
Stuffed shells, cheese-filled, with tomato sauce, meatless W/ PART SKIM MOZZARELLA AND W/ PART SKIM RICOTTA CHEESE
Stuffed shells, cheese-filled, with meat sauce W/ LEAN GROUND BEEF AND W/ CREAM CHEESE
STUFFED SHELL, CHEESE & SPINACH FILLED, NO SAUCE
MANICOTTI, CHEESE-FTLLED, W/ MEAT SAUCE
MANICOTTI, VEG- & CHEESE-FILLED, WKOM SCE,MEATLESS
STUFFED SHELLS, CHEESE-FILLED, W1TOM SC, MEATLESS
STUFFED SHELLS, CHEESE-FILLED, W/ MEAT SAUCE
TORTELLINI, MEAT-FILLED, W1TOMATO SAUCE
TORTELLINI, MEAT-FlLLED, W1TOMATO SAUCE, CANNED
TORTELLLNI, CHEESE-FILLED, MEATLESS, W/TOMATO SAUCE
- 42 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58134623-0 TORTELLIN1,CHEESE-FILLED,MEATLESS,W/TOMATO SAUCE,CANNED
58 134640-0 TORTELLINI, CHEESE-FILLED, MEATLESS, W/ VINAIGRETTE
58134650-0 TORTELLINI, MEAT-FILLED, NO SAUCE
58 134660-0 TORTELLINI, CHEESE-FILLED, W/ CREAM SAUCE
58134680-0 TORTELLINI, CHEESE-FILLED, NO SAUCE
58 1347 10-0
58 134720-0
TORTELLINI, SPINACH-FILLED, W/ TOMATO SAUCE
TORTEUINI, SPINACH-FILLED, NO SAUCE
58 1348 10-0 CANNELONI, CHEESE & SPINACH-FILLED, NO SAUCE
58136110-0 LO MEIN, NFS
581361 10-100830 Lomein with meat W/ ALL PORK
58136110-101024 Lo mein with meat W/ ALL TURKEY
581361 10-202455 Lo mein with meat W/ ALL BEEF
581361 10-203157 Lo mein with meat W/ ALL CHICKEN
58 136120-0 LO MEIN, MEATLESS
58 136 130-0 LO MEIN WITH SHRI MP
581451 10-0 MACARONI OR NOODLES W/ CHEESE
581451 10-100035 Macaroni or noodles with cheese W/ 2% MILK AND W/O FAT
581451 10-100038 Macaroni or noodles with cheese W/ WHOLE MILK
581451 10-100067 Macaroni or noodles with cheese W/ BUTTER, NFS
58145110-100074 Macaroni or noodles with cheese W/ SKIM MILK
581451 10-100081 Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AND W/ UNDLUTED EVAPORATED WHOLE
MILK
581451 10-100100 Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AM) W/ 2% MILK
58145 110-1001 I 1 Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA), W/ SKIM MILK,
AND W/O FAT
58145 110-100298 Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA) AND W/ LIQUID
CREAM SUBSTITUTE
581451 10-100374 Macaroni or noodles with cheese W/ NONFAT OR FAT FREE AMERICAN OR CHEDDAR TYPE PROCESSED CHEESE AND W/ SKIM MILK
58145110-100837 Macaroni or noodles with cheese W/ SPINACH MACARONI
581451 10-100914 Macaroni or noodles with cheese W/ LOW SODKJM CHEDDAR OR COLBY CHEESE, W/ 2% MILK, AND W/O FAT
581451 10-100958 Macaroni or noodles with cheese W/ 1% MlLK AND W/O FAT
581451 10-101056 Macaroni or noodles with cheese W/ CHEDDAR OR AMERICAN TYPE CHEESE, NS TO NATURAL OR PROCESSED, W/ 2 % MILK AND W/
8
58145
+
Ob 58145
Ln
VI
BUTTER, NFS
10- 101 149 Macaroni or noodles with cheese W/ NONFAT OR FAT FREE AMERICAN OR CHEDDAR TYPE PROCESSED CHEESE, W/ SKIM MILK, AND
W/O FAT
10-101 168 Macaroni or noodles with cheese W/ NATURAL CHEDDAR CHEESE, W/ 1%MILK AND W/O FAT
- 43 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
581451 10-200082
581451 10-200304
58145 110-2005 18
581451 10-200648
58145110-200700
58145 1 10-2007 12
58 145 110-2007 18
58145110-200776
58145110-200741
58I45 1 10-200784
58145110-200998
58145110-201004
581451 10-201270
581451 10-201287
58145110-201514
58145110-201556
58145110-201602
581451 10-201667
58145110-201884
581451 10-201909
0 58145110-201943
k 58145 110-202062
Qb 58145110-202143
58 145 1 10-202175
a 581451 10-202234
581451 10-202506
8
Macaroni or noodles with cheese W/ 1 % MILK
Macaroni or noodles with cheese W/ COTTAGE CHEESE, NFS AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE PROMISE ...)
Macaroni or noodles with cheese W/ CHEDDAR OR AMERICAN TYPE CHEESE, NS AS TO NATURAL OR PROCESSED AND W/ 2% MILK
Macaroni or noodles with cheese W/ AMERTCAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA), W/ 2% ML K
AND W/O FAT
Macaroni or noodles with cheese W/ WHOLE MILK AND W/ BUTTER, NFS
Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA) AND W/ WHOLE
MILK
Macaroni or noodles with cheese W/ 2% MILK
Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR TYPE IMITATION CHEESE, W/ WHOLE MILK AND W/O FAT
Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ WHOLE MILK AND W/ BUTTER, NFS
Macaroni or noodles with cheese W/ NATURAL AMERICAN OR CHEDDAR TYPE CHEESE AND W/ WHOLE MILK
Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVETTA), W/ WHOLE
MILK AND W/ BUlTER, NFS
Macaroni or noodles with cheese W/ MOZZARELLA CHEESE, NFS, W/ 2% MI LK AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED
(INCLUDE SHEDDS SPREAD COUNTRY CROCK..)
Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AND W/ BUTTER, NFS
Macaroni or noodles with cheese W/O FAT
Macaroni or noodles with cheese W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE SHEDDS SPREAD COUNTRY CROCK; PARKAY
SPREAD; I CANT BELIEVE ITS NOT BUTTER ...)
Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA), W/ 2% MILK
AND W/ BUTTER, NFS
Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ 2% MILK, AND W/ CANOLA, SOYBEAN AND
SUNFLOWER OIL
Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA), W/ WHOLE
MILK AND W/O FAT
Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ SKTM MILK AND W/O FAT
Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ 2% MILK AND W/O FAT
Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA) AND W/ 1%
MILK
Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ WHOLE MILK AND W/O FAT
Macaroni or noodles with cheese W/ COLBY CHEESE AND W/ WHOLE MILK
Macaroni or noodles with cheese W/ COLBY CHEESE, W/ WHOLE MILK AND W/O FAT
Macaroni or noodles with cheese W/ MONTEREY CHEESE (INCLUDE MONTEREY J ACK CHEESE) AND W/ BUTTER, NFS
Macaroni or noodles with cheese W/ NATURAL CHEDDAR CHEESE AND W/ 1%MILK
- 44 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
581451 10-202522
58145110-202617
58145 110-202705
581451 10-202856
581451 10-202862
.l
581451 10-202899
581451 10-202927
58145110-202967
581451 10-203052
58 145 1 10-203 124
581451 10-203126
581451 10-2031 31
581451 10-203 141
58145110-203155
581451 10-203186
58 145 1 10-203200
581451 10-203265
58145 110-203446
5 8 145 1 10-203576
581451 10-203666
581451 10-203751
58 145 110-203754
58145110-203862
581451 10-203867
Macaroni or noodles with cheese W/ MONTEREY CHEESE AND W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION
Macaroni or noodles with cheese W/ EVAPORTATED MILK, NS AS TO FAT CONTENT AND DILUTION
Macaroni or noodles with cheese W/ 1% MILK AND W/ REDUCED CALORIE MARGARINE-LIKE SPREAD, ABOUT 40% FAT, TUB, SALTED
(INCLUDE PROMISE LIGHT; DIET PARKAY ...)
Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA) AND W/ 2%
MILK
Macaroni or noodles with cheese W/ 2% MILK AND W/ REDUCED CALORIE MARGARINE-LIKE SPREAD, ABOUT 40% FAT, TUB, SALTED
(INCLUDE PROMISE LIGHT; DIET PARKAY ...)
Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ LOWFAT MILK, NS AS TO PERCENT % FAT,
AND W/O FAT
Macaroni or noodles with cheese W/ SKlM MILK AND W/O FAT
Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA), W/ LIQUID
CREAM SUBSTITUTE AND W/O FAT
Macaroni or noodles with cheese W/ COLBY CHEESE, W/ HALF AND HALF CREAM AND W/O FAT
Macaroni or noodles with cheese W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION AND W/ BUTTER, NFS
Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA ...), W/ 2% MILK
Macaroni or noodles with cheese W/ WHOLE MILK AND W/O FAT
Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ 1% MlLK AND W/ BUTTER, NFS
Macaroni or noodles with cheese W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION AND W/ VEGETABLE OIL, NFS
(INCLUDE OIL, NFS)
Macaroni or noodles with cheese W/ COTTAGE CHEESE, FARMERS (INCLUDE PRESSED CHEESE) W/ WHOLE MILK AND W/O FAT
Macaroni or noodles with cheese W/ MOZZARELLA CHEESE, NFS, W/ SKIM MILK AND W/ BUTTER, NFS
Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA ...) AND W/
BUTTER, NFS
Macaroni or noodles with cheese W/ LOWFAT CHEDDAR OR COLBY CHEESE, W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND
DILUTION AND W/O FAT
Macaroni or noodles with cheese W/ WHOLE MI LK AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE SHEDDS SPREAD
COUNTRY CROCK I CANT BELIEVE ITS NOT BUTTER; ...)
Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ 2% MILK AND W/ BUTTER, NFS
Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ EVAPORATED MILK, NS AS TO FAT
CONTENT AND DILUTION AND W/ BUTTER, NFS
Macaroni or noodles with cheese W/ NONFAT OR FAT FREE AMERICAN OR CHEDDAR TYPE PROCESSED CHEESE, W/ 2% MILK AND W/
REDUCED CALORIE MARGARINE-LIKE SPREAD, ABOUT 40% FAT, TUB, SALTED (INCLUDE I CANT BELIEVE ITS NOT BUlTER
Macaroni or noodles with cheese W/ NATURAL CHEDDAR CHEESE AND W/ SKIM MILK
Macaroni or noodles with cheese W/ WHOLE WHEAT NOODLES, W/ WHOLE MILK AND W/O FAT
AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED, (INCLUDE SHEDDS SP READ....)
- 45 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
581451 10-204026 Macaroni or noodles with cheese W/ REDUCED FAT PROCESSED CHEESE PRODUCT, AMERICAN OR CHEDDAR TYPE (INCLUDE
VELVEETA LIGHT), W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION, AND W/ REDUCED CALORIE MARGARINE-
LIKE SPREAD, TUB, SALTED
581451 10-204074 Macaroni or noodles with cheese W/2% MILK AND W/ CORN OIL, NFS
58145110-204087 Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA), W/ GOAT MILK
AND W/O FAT
581451 10-204122 Macaroni or noodles with cheese W/ REDUCED FAT PROCESSED CHEESE PRODUCT, AMERICAN OR CHEDDAR TYPE (INCLUDE
VELVEETA LIGHT) AND W/ 2% MILK
58145110-204124 Macaroni or noodles with cheese W/ WHOLE MILK AND W/ CORN OIL
58
58
58
58
451 10-20421 I Macaroni or noodles with cheese W/ REDUCED FAT PROCESSED CHEESE PRODUCT, AMERICAN OR CHEDDAR TYPE (INCLUDE
VELVEETA LIGHT), W/ 1% MILK AND W/ BUTTER, NFS
451 10-204253 Macaroni or noodles with cheese W/O MILK AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE PROMISE ...)
451 10-204254 Macaroni or noodles with cheese W/ COLBY CHEESE, W/O MILK AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE
PROMISE ...)
451 10-204524 Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA) AND W/ SKIM
MILK
581451 10-204530 Macaroni or noodles with cheese W/ SWISS CHEESE AND W/ 2% MILK
58145110-204560 Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA), W/ 2% MILK,
AND W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
581451 10-204573 Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA ...), W/ 1% MILK
AND W/ BUTTER, NFS
581451 10-204613 Macaroni or noodles with cheese W/ VEGETABLE MACARONI (INCLUDE TRICOLOR), W/ AMERICAN OR CHEDDAR CHEESE BASED
CHEESE SPREAD (INCLUDE VELVEETA) AND W/ WHOLE MILK
58 145 110-204644 Macaroni or noodles with cheese W/ SWISS CHEESE, W/ WHOLE MILK AND W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
58 1451 10-204683 Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ WHOLE MILK AND W/ LIGHT BUTTER
(INCLUDE LAND 0 LAKES LIGHT BUTER ...)
58145110-204774 Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA) AND W/
CANOLA OIL
581451 10-204778 Macaroni or noodles with cheese W/ NATURAL CHEDDAR OR AMERICAN CHEESE, W/ MILK, OTHER THAN WHOLE, NS AS TO PERCENT
FAT, AND W/O FAT
58145110-204845 Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA), W/ 2% MILK,
58 145 1 10-204874 Macaroni or noodles with cheese W/ LOWFAT AMERICAN OR CHEDDAR TYPE PROCESSED CHEESE, W/ EVAPORATED WHOLE MILK, NS
AS TO DILUTION, AND W/O FAT
58 145 110-205008 Macaroni or noodles with cheese W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA), W/O MILK AND
58 145 113-0 8 MACARONI OR NOODLES W/ CHEESE, CANNED
AND W/ MARGARINE-LIKE SPREAD, STICK, SALTED (INCLUDE PARKAY)
8 W/OFAT
P
ob
ul
8
- 46 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58145 114-0 MACARONVNOODLES W/ CHEESE, MADE FROM DRY MIX
581451 14-100040 Macaroni or noodles with cheese, made fromdry mix W/ 2% MILK
581451 14-100042 Macaroni or noodles with cheese, made fromdry mix W/ WHOLE MILK
58 1451 14-100079 Macaroni or noodles with cheese, made fromdry mix W/ 1% LACTOSE REDUCED MILK (INCLUDE LACTATD; LACTAID, NS AS TO PERCENT
FAT)
581451 14-100090 Macaroni or noodles with cheese, made fromdry mix W/ BUTTER, NFS
58145 114-100092 Macaroni or noodles with cheese, made fromdry mix W/ WHOLE MILK AND W/O FAT
58145 114-100094 Macaroni or noodles with cheese, made fromdry mix W/ WATER AND W/ CORN OIL (INCLUDE MAZOLA CORN On, MAZOLA OIL, NFS..)
58145114-100106 Macaroni or noodles with cheese, made fromdry mix W/ 2% MILK AND W/O FAT
58145114-100126 Macaroni or noodles with cheese, made fromdry mix W/ WATER AND W/O FAT
58145114-100158 Macaroni or noodles with cheese, made fromdry mix W/ LOWFAT MILK, NS AS TO PERCENT FAT
581451 14-100232 Macaroni or noodles with cheese, made fromdry mix W/ 1% MILK AND W/O FAT
58145 114-100268 Macaroni or noodles with cheese, made fromdry mix W/O FAT
58 145114- 100294 Macaroni or noodles with cheese, made fromdry mix W/ WATER
581451 14-100380 Macaroni or noodles with cheese, made fromdry mix W/ WATER AND W/ BUTTER, NFS
581451 14-100583 Macaroni or noodles with cheese, made fromdry mix W/ 2% MILK AND W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
581451 14-101077 Macaroni or noodles with cheese, made fromdry mix W/ SKIM MILK AND W/ MARGARINE-LIKE SPREAD, LIQUID, SALTED (INCLUDE
SHEDDS SPREAD COUNTRY CROCK SQUEEZABLE ...)
58145 114-200445 Macaroni or noodles with cheese, made fromdry mix W/ 2% MILK AND W/ MARGARINE-LIKE SPREAD, TUl3, SALTED (INCLUDE SHEDDDS
SPREAD COUNTRY CROCK ....)
581451 14-200473 Macaroni or noodles with cheese, made fromdry mix W/ WHOLE MILK AND W/ BUTTER, NFS
581451 14-200503 Macaroni or noodles with cheese, made fromdry mix W/ 1% MILK
581451 14-200541 Macaroni or noodles with cheese, made fromdry mix W/ 2% MILK AND W/ BUTTER, NFS
58145 114-200808 Macaroni or noodles with cheese, made fromdry mix W/ 2% MILK AND W/ BUITER, STICK, UNSALTED
581451 14-201 100 Macaroni or noodles with cheese, made fromdry mix W/ RECONSTITUTED DRY WHOLE MILK AND W/ BUTTER, NFS
58145114-201 129 Macaroni or noodles with cheese, made fromdry mix W/ 1% MILK AND W/ BUTTER, NFS
58145 114-201 179 Macaroni or noodles with cheese, made fromdry mix W/ SKIM MILK AND W/O FAT
58145114-201232 Macaroni or noodles with cheese, made fromdry mix W/ SKIM MILK
58145114-201519 Macaroni or noodles with cheese, made fromdry mix W/ SOY MILK AND W/ BUTTER, NFS
58145 114-201584 Macaroni or noodles with cheese, made fromdry mix W/ MARGARINE-LIKE SPREAD, W, SALTED (INCLUDE SHEDDS SPREAD COUNTRY
CROCK; MOVE OVER BUTTER; I CANT BELIEVE ITS NOT BU'ITER ...)
8 58145114-201592 Macaroni or noodles with cheese, made fromdry mix W/ SKIM MILK AND W/ BUTTER, NFS
0 581451 14-201666 Macaroni or noodles with cheese, made fromdry mix W/ RECONSTITUTED DRY MILK, NFS
581451 14-201972 Macaroni or noodles with cheese, made fromdry mix W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION AND W/ BUTTER,
oa NFS
581451 14-201973 Macaroni or noodles with cheese, made fromdry mix W/ HALF AND HALF CREAM
Q
- 47 - E N V I R ON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
581451 14-202001
581451 14-202050
581451 14-202355
581451 14-202639
58145114-202765
581451 14-203339
58145114-203438
581451 14-203477
58 145 1 14-203547
581451 14-203832
581451 14-203860
58145 114-203959
581451 14-203963
58145114-203989
58145114-204018
58145114-204117
58145 1 14-204135
58145114-204327
581451 14-204333
58 145 1 14-2045 16
581451 14-204557
58 145 1 14-204729
58 145 1 14-204808
0
0 58145114-204937
58145115-0
58145120-0
14 58 145 120-100521
w
Macaroni or noodles with cheese, made fromdry mix W/ WHOLE MILK AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE
SHEDDS SPREAD COUNTRY CROCK ...)
Macaroni or noodles with cheese, made fromdry mix W/ SKIM MILK AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE SHEDDS
SPREAD COUNTRY CROCK ...)
Macaroni or noodles with cheese, made fromdry mix W/ 1% MILK AND W/ MARGARWE-LIKE SPREAD, TUB, SALTED (INCLUDE SHEDDS
SPREAD COUNTRY CROCK ...)
Macaroni or noodles with cheese, made fromdry mix W/ 2% MILK AND W/ CORN OIL (INCLUDE MAZOLA CORN OIL; MAZOLA OIL, NFS..)
Macaroni or noodles with cheese, made fromdry mix W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION
Macaroni or noodles with cheese, made fromdry mix W/ WATER AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE SHEDDS
Macaroni or noodles with cheese, made fromdry mix W/ WHOLE MILK AND W/ BUTTER, STICK, SALTED
Macaroni or noodles with cheese, made fromdry mix W/ 2% MILK AND W/ MARGARINE-LIKE SPREAD, LIQUID, SALTED (INCLUDE
PARKAY SQUEEZE, SHEDDS SPREAD COUNTRY CROCK SQUEEZABLE ....
Macaroni or noodles with cheese, made fromdry mix W/ RECONSTITUTED NONFAT DRY MILK AND W/O FAT
Macaroni or noodles with cheese, made fromdry mix W/ CORN OlL
Macaroni or noodles with cheese, made fromdry mix W/ SKIM MILK AND W/ VEGETABLE OlL, NFS (INCLUDE OIL, NFS)
Macaroni or noodles with cheese, made fromdry mix W/ WHOLE MILK AND W/ MARGARWE, TUB, SALTED (INCLUDE LAND 0 LAKES ...)
SP READ...)
Macaroni or noodles with cheese, made fromdry mix W/ WHOLE MILK AND W/ VEGETABLE On, NFS (INCLUDE OIL, NFS)
Macaroni or noodles with cheese, made fromdry mix W/ SKIM MILK AND W/ REDUCED FAT MARGARINE-LIKE SPREAD, ABOUT 40% FAT,
TUB, SALTED
Macaroni or noodles with cheese, made fromdry mix W/ ACIDOPHILUS 2% MlLK AND W/ MARGARINE-LIKE SPREAD, TUB, SALTED
(INCLUDE PROMISE, NFS)
Macaroni or noodles with cheese, made fromdry mix W/ WHOLE MILK AND W/ BUlTER, STICK, UNSALTED
Macaroni or noodles with cheese, made fromdry mix W/ 1% MILK AND W/ FAT-FREE MARGARINE-LIKE SPREAD, TUB, SALTED
Macaroni or noodles with cheese, made fromdry mix W/ SKIM MILK AND W/ LIGHT BUTTER, NFS
Macaroni or noodles with cheese, made fromdry mix W/ 2% MILK AND W/ VEGETABLE OIL-BUTTER SPREAD
Macaroni or noodles with cheese, made fromdry mix W/ WHOLE MILK AND W/ MARGARINE-LIKE SPREAD, STICK, SALTED
Macaroni or noodles with cheese, made fromdry mix W/O MILK AND W/ BUTTER, STICK, SALTED
Macaroni or noodles with cheese, made fromdry mix W/ RECONSTITUTED NONFAT DRY MILK
Macaroni or noodles with cheese, made fromdry mix W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION, AND W/O FAT
Macaroni or noodles with cheese, made fromdry mix W/ WHOLE MILK AND W/ OLIVE OlL
MACARONVNOODLES W/CHEESE, FROM MIX WPREPARED CHEESE SAUCE
MACARONI OR NOODLES W/ CHEESE & TUNA
Macaroni or noodles with cheese and tuna W/ 2% MILK
- 48 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58145 120-200545
58145 120-20143 1
58 145 120-203026
58145 120-204559
58145 120-204847
58145 120-205001
58145130-0
58145 130- IO1237
58145130-202681
58 145 140-0
58 145 150-0
58145150-100993
58145 150-101238
58145 150-203852
58145150-203928
58145160-0
58 145 160-200679
58145 160-203877
58145160-204941
58145 170-0
58145 170- 100204
5 8 145 170- 1002 18
58 145 170- 100413
58 145 170- 100469
58 145 170- 100487
58145170-100652
0 58 145 170- 100709
c- 58 145 170- 10088 1
@ 58145170-100967
0
m
)r
Macaroni or noodles with cheeseand tuna W/ SKIM MILK
Macaroni or noodles with cheeseand tuna W/ 1% MILK
Macaroni or noodles with cheeseand tuna W/ WHOLE MILK
Macaroni or noodles with cheese and tuna W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA) AND
W/O MILK
Macaroni or noodles with cheeseand tuna W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION
Macaroni or noodles with cheese and tuna W/ REDUCED FAT PROCESSED CHEESE PRODUCT, AMERICAN OR CHEDDAR TYPE (INCLUDE
VELVEETA LIGHT)
MACARONI OR NOODLES W/ CHEESE & BEEF
Macaroni or noodles with cheeseand beef W/ GROUND BEEF, NS AS TO REGULAR, LEAN OR EXTRA LEAN
Macaroni or noodles with cheeseand beef W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE WLVEETA)
MACARONI OR NOODLES W/ CHEESE & TOMATO
MACARONI W/ CHEESE & HAM
Macaroni or noodles with cheese and pork or hamW/ 2% MILK
Macaroni or noodles with cheeseand pork or hamW/ PORK SAUSAGE
Macaroni or noodles with cheese and pork or hamW/OLIVE OIL
Macaroni or noodles with cheese and pork or hamW/ NATURAL CHEDDAR CHEESE, W/ 2% MILK AND W/ BUTTER, NFS
MACAROWNOODLES W/ CHEESE & FRANKFURTERlHOT DOG
Macaroni or noodles with cheeseand frankfurters or hot dogs W/ CHEDDAR OR AMERICAN TYPE CHEESE, NS AS TO NATURAL OR
PROCESSED AND W/ BEEF HOT DOG
Macaroni or noodles with cheese and frankfurters or hot dogs W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE
VELVEETA) AND W/ BEEF FRANKFURTER OR HOT DOG
Macaroni or noodles with cheeseand frankfurters or hot dogs W/ WHOLE MILK AND W/ CHICKEN FRANKFURTER OR HOT DOG
MACARONI & CHEESE MADE W/ EGG
Macaroni and cheesewith egg W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION, AND W/ BUTTER, STICK, UNSALTED
Macaroni and cheesewith egg W/ WHOLE MILK AND W/O FAT
Macaroni and cheesewith egg W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION AND W/O FAT
Macaroni and cheesewith egg W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ WHOLE MILK AND W/O FAT
Macaroni and cheesewith egg W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD, W/ WHOLE MILK AND W/ BUTTER, NFS
Macaroni and cheesewith egg W/ MOZZARELLA CHEESE, NFS, W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AND W/ SKIM
MILK
Macaroni and cheesewith egg W/ HEAVY CREAM AND W/ REDUCED CALORIE MARGARINE-LIKE SPREAD, ABOUT 40% FAT, STICK,
SALTED
Macaroni and cheesewith egg W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ WHOLE MILK AND W/ BUTTER, NFS
Macaroni and cheesewith egg W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ 2% MILK, AND W/O FAT
- 49 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
5 8 145 170- 100988
58 145 170-201233
58 145 170-201430
58 145 170-20177 1
58145 170-201821
58145 170-201925
58 145 170-202126
58 145 170-202 155
58145170-202543
58145170-202746
58145170-202792
58145170-202785
58145 170-202864
58145170-202922
58145 170-203457
58145 170-203927
58145170-204353
5 8 145 190-0
58 146 100-0
581461 10-0
58146110-201211
581461 10-202878
581461 10-203081
5 8 146 120-0
58 1461 20- 10054 1
58 146120-1 00744
58146120-203994
58146130-0
8 58146130-100664
58146120-202202
0
Q,
N
Macaroni and cheesewith egg W/ CO'ITAGE CHEESE, NFS, AND W/O FAT
Macaroni and cheesewith egg W/2% MILK
Macaroni and cheesewith egg W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE, W/ EVAPORATED MILK, NS AS TO FAT CONTENT
AND DILUTION AND W/O FAT
Macaroni and cheesewith egg W/ CHEDDAR OR AMERICAN TYPE CHEESE, NS AS TO NATURAL OR PROCESSED AND W/ BUTITER, NFS
Macaroni and cheesewith egg W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AND W/ EVAPORATED MILK, NS AS TO FAT
CONTENT AND DILUTION
Macaroni and cheesewith egg W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA), W/ WHOLE MILK
AND W/O FAT
Macaroni and cheesewith egg W/ WHOLE MILK AND W/ BUITER, NFS
Macaroni and cheesewith egg W/ NATURAL CHEESE, NFS, W/ WHOLE EVAPORATED MILK, NS AS TO DILUTION AND W/O FAT
Macaroni and cheesewith egg W/ WHOLE MILK
Macaroni and cheesewith egg W/ 2% MILK AND W/ BUlTER, NFS
Macaroni and cheesewith egg W/ SKIM MILK AND W/O FAT
Macaroni and cheesewith egg W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION AND W/ BUTTER, NFS
Macaroni and cheesewith egg W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AND W/ SKIM MILK
Macaroni and cheesewith egg W/ AMEFUCAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA) AND W/
EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION
Macaroni and cheesewith egg W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE
Macaroni and cheesewith egg W/ NATURAL CHEDDAR OR AMERICAN TYPE CHEESE AND W/ WHOLE MILK
Macaroni and cheesewith egg W/ MONTEREY JACK CHEESE, W/ EVAPORATED MlLK, NS AS TO FAT CONTENT AND DILUTION, AND
W/O FAT
MACARONI W/ CHEESE & CHICKEN
PASTA W/ TOMATO SAUCE, MEATLESS
PASTA W/ MEAT SAUCE (INCLUDE AMER CHOP SUEY)
Pasta with meat sauceW/ LEAN GROUND BEEF
Pasta with meat sauceW/ REGULAR GROUND BEEF
Pasta with meat sauce W/ PORK SAUSAGE
PASTA W/ CHEESE & MEAT SAUCE
Pasta with cheeseand meat sauce W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA ...)
Pasta with cheese and meat sauce W/ LAMB
Pasta with cheeseand meat sauce W/ OLIVE OIL
Pasta with cheeseand meat sauce W/ MOZZARELLA CHEESE, NFS AND W/ LEAN GROUND BEEF AND W/ VEGETABLE OIL, NFS (INCLUDE
OIL, NFS)
PASTA W/ CARBONARA SAUCE
Pasta with carbonara sauce W/ VEGETABLE MACARONI (INCLUDE TRICOLOR)
- 50 - E N V I R ON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58 146 150-0
58 146150- 100 1 69
58 146150-201033
58 146150-202459
58146150-204374
58146200-0
58147 100-0
58 147 1 10-0
58 1473 10-0
58 1473 10- 100089
58147310- 1003 15
5 8 1473 10- 1 00420
58 147310- 100861
58 147310-200615
58 1473 10-200861
581473 10-200878
581473 10-203041
58 147310-203303
58 1473 10-204877
58147330-0
58147330-101093
58147330-101 189
58147330-201847
58147330-203187
58147350-0
58147510-0
58147510-202009
581481 10-0
58 148 1 10- 100320
581481 10-100558
0 58148110-200748
0 581481 10-200749
czI 58148110-202756
b, 58148110-202859
P
w
PASTA W/ CHEESE & TOMATO SAUCE, MEATLESS
Pasta with cheese and tomato sauce, meatless W/ RICOTTA CHEESE
Pasta with cheese and tomato sauce, meatless W/ PART SKIM MOZZARELLA CHEESE
Pasta with cheese and tomato sauce, meatless W/ MOZZARELLA CHEESE, NFS
Pasta with cheese and tomato sauce, meatless W/ AMEMCAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE VELVEETA,
CHEESE WHIZ ...)
PASTA W/ PEST0 SAUCE
MACARONI OR NOODLES W/ BEANS & TOMATO SAUCE
MACARONI, CREAMED
Macaroni, creamed W/ WHOLE MILK AND W/ BUTTER, NFS
Macaroni, creamed W/ HEAVY CREAM AND W/ OLIVE OIL
Macaroni, creamed W/ 2% MILK AND W/ FAT FREE MARGARINE-LIKE SPREAD, TUE$SALTED (INCLUDE PROMISE ULTRA FAT FREE
NONFAT MARGARINE)
Macaroni, creamed W/ HEAVY CREAM AND W/ BUTTER, NFS
Macaroni, creamed W/ OLIVE OIL
Macaroni, creamed W/ BUTTER, NFS
Macaroni, creamed W/ 2% MILK
Macaroni, creamed W/ 2% MILK AND W/ BUlTER, NFS
Macaroni, creamed W/ SKIM MILK
Macaroni, creamed W/ WHOLE MILK AND W/O FAT
MACARONI, CREAMED, W/ CHEESE
Macaroni, creamed, with cheese W/ BUTTER, NFS
Macaroni, creamed, with cheese W/ SPINACH MACARONI AND W/ BUTTER, NFS
Macaroni, creamed, with cheese W/ WHOLE MILK
Macaroni, creamed, with cheese W/ OLIVE OIL
MACARONI, CREAMED, W/ VEGETABLES
FLAVORED PASTA (INCL LIPTON BEEF, CHICKEN FLAVORS)
Flavored pasta W/ BUTTER, NFS
MACARONI SALAD
Macaroni salad W/ REAL MAYONNAISE
Macaroni salad W/ ITALIAN DRESSING
Macaroni salad W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHlP LIGHT)
Macaroni salad W/ CREAMY DRESSING, MADE WITH SOUR CREAM AND/OR BUTTERMILK AND OIL (INCLUDE HIDDEN VALLEY
RANCH; RANCH DRESSING, NFS....)
Macaroni salad W/ REDUCED CALORIE, FAT FREE ITALIAN DRESSING
Macaroni salad W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT MIRACLE WHIP FREE NONFAT DRESSING ... )
PASTA, MEAT-FILLED, W/ GRAVY, CANNED
-51 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
581481 10-203088
581481 10-203450
581481 10-204059
58148120-100730
58 148 120- 100815
58 148120-0
58 148 120-200326
5 8 148 120-20 1672
58 148120-202619
58 148130-0
58148130-202070
58 148 130- 101 228
58 148130-202491
58148140-0
58148140-100659
58 148 140-2013 17
58 148 140-203037
58148150-0
58 148 150-10083 1
58148160-0
5 8 148 160-20 15 1 1
58 148 170- 100460
58 148 170- 100461
58 148 170- 10092 1
58148170-203444
58 148 170-204168
58148180-0
58 148 180- 100446
58 I48 180-200459
58148180-202350
58 148500-0
58 148500- 100215
58 148500- 100561
Macaroni salad W/ MAYONNAISE, LOW CALORIE OR DIET (INCLUDE LOWFAT MAYONNAISE)
Macaroni salad W/ SWEET AND SOUR DRESSING
Macaroni salad W/ SOUR CREAM
MACARONI SALAD W/ EGG
Macaroni salad with egg W/ REAL MAYONNAISE
Macaroni salad with egg W/ LOW CALORIE OR DIET MAYONNAISE TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT) AND W/
EGG WHITES
Macaroni salad with egg W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE
DRESSING; KRAFT MlRACLE WHIP FREE NONFAT DRESSING ...)
Macaroni salad with egg W/ ITALIAN DRESSING (INCLUDE MADE WITH VINEGAR AND OIL)
Macaroni salad with egg W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)
MACARONI SALAD W/ TUNA
Macaroni salad with tuna W/ LOW CALORIE OR DIET MAYONNAISE (INCLUDE HELLMANS LIGHT MAYONNAISE ...)
Macaroni salad with tuna W/ REAL MAYONAISE
Macaroni salad with tuna W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHlP LIGHT)
MACARONI SALAD W/ CRAB MEAT
Macaroni salad with crab meat W/ SOUR CREAM
Macaroni salad with crab meat W/ REAL MAYONNAISE
Macaroni salad with crab meat W/ IMITATION CRAB
MACARONI SALAD W/ SHRIMP
Macaroni salad with shrimp W/ REAL MAYONNAISE
MACARONI SALAD W/ TUNA & EGG
Macaroni salad with tuna and egg W/ REAL MAYONNAISE
Macaroni salad with chicken W/ REAL MAYONNAISE
Macaroni salad with chicken W/ SOUR CREAM
Macaroni salad with chicken W/ REDUCED CALORIE OR DIET, CHOLESTEROL FREE MAYONNAISE (INCLUDE KRAFT LIGHT ...)
Macaroni salad with chicken W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE
DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING..)
Macaroni salad with chicken W/ RANCH DRESSING
MACARONI SALAD W/ CHEESE (INCL MADE W/ CELERY, CUCU
Macaroni salad with cheese W/ ITALIAN DRESSING
Macaroni salad with cheese W/ LOW CALORIE OR DIET MAYONNAISE
Macaroni salad with cheese W/ MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP)
PASTA SALAD (MACARONI OR NOODLES, VEG, DRESSLNG)
Pasta salad (macaroni or noodles, vegetables, dressing) W/ PEAS AND W/ REAL MAYONNAISE
Pasta salad (macaroni or noodles, vegetables, dressing) W/ FAT FREE, REDUCED CALORIE, ITALIAN DRESSING (INCLUDE KRAFT FREE
ITALIAN NONFAT DRESSING ...)
- 52 - E N V I R O N
'i;
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58 148500-2009 16
58148500-202199
58148500-202293
58 148500-202464
58148500-202538
58 148500-202652
58 148500-203 139
58 148500-203 163
58 148500-203 166
58148550-0
58148550-100301
58148550-100359
58148550-100383
58 148550-100961
58 148550- 10103 1
58148550-101089
58 148550-200900
58 148550-202947
58 148550-203 165
58 148550-20327 1
58 148550-204758
58 163380-0
5 8 163380- 100 1 05
0 58163380-101219
58 163380-201491
58 163380-202152
m
' 58163380-202160
cn
Pasta salad (macaroni or noodles, vegetables, dressing) W/ OLIVE OIL
Pasta salad (macaroni or noodles, vegetables, dressing) W/ CAESAR DRESSING
Pasta salad (macaroni or noodles, vegetables, dressing) W/ CREAMY DRESSING, MADE WITH SOUR CREAM AND/OR BUTTERMILK AND OIL
Pasta salad (macaroni or noodles, vegetables, dressing) W/ REAL MAYONNAISE
Pasta salad (macaroni or noodles, vegetables, dressing) W/ LOW CALORlE ITALIAN DRESSING (INCLUDE WISHBONE LITE DIJ ON
VINAIGRETTE ...)
Pasta salad (macaroni or noodles, vegetables, dressing) W/ LOW CALORIE OR DIET MAYONNAISE
Pasta salad (macaroni or noodles, vegetables, dressing) W/ MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE-WHIP)
Pasta salad (macaroni or noodles, vegetables, dressing) W/ REDUCED CALORIE CREAMY DRESSING, MADE WITH SOUR CREAM AND/OR
BUTTERMILK AND OIL
Pasta salad (macaroni or noodles, vegetables, dressing) W/ FAT-FREE MAYONNAISE-TYPE SALAD DRESSING (KRAFT FREE NONFAT
MAYONNAISE DRESSING. ..)
PASTA SALAD W/ MEAT (MACARONI, VEG, MEAT, DRESSING)
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ TURKEY AND SHRIMP, AND W/ REDUCED CALORIE OR DIET,
CHOLESTEROL FREE MAYONNAISE (INCLUDE KRAFT LIGHT)
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ ALL SALAMI
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ ALL HAM AND W/ MAYONNAISE-TYPE SALAD DRESSING
(INCLUDE MIRACLE WHIP)
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ ALL CHICKEN
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ ALL SHRIMP AND W/ LIGHT SOUR CREAM
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ ALL SHRI MP AND W/ LOW CALORIE OR DIET MAYONNAISE-TYPE
SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ ALL CHICKEN AND W/ REAL MAYONNAISE
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ ALL HAM AND W/ REAL MAYONNAISE
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ RESTRUCTURED SEAFOOD (INCLUDE IMITATION CRAB MEAT)
AND W/ LOW CALORIE OR DIET MAYONNAISE (INCLUDE LOWFAT MAYONNAISE)
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ ALL HAM
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ ALL SMOKED TURKEY SAUSAGE AND W/ REAL MAYONNAISE
FLAVORED RlCE&PASTA MMTURE (INCL RICE-A-RONI)
Flavored rice and pasta mixture W/ BUTTER, NFS
Flavored rice and pasta mixture W/ MARGARINE-LIKE SPREAD, TUB, UNSALTED
Flavored rice and pasta mixture W/ SOYBEAN OIL
Flavored rice and pasta mixture W/ MARGARINE-LIKE SPREAD, TUB, SALTED (INCLUDE SHEDDS SPREAD COUNTRY CROCK; I CANT
BELIEVE ITS NOT BUTTER ...)
Flavored rice and pasta mixture W/ LIGHT BUTTER, STICK, SAL ED (INCLUDE LIGHT BUTTER, NFS)
- 53 - E N V I R ON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58163380-202594
58 163380-202867
58 163380-203853
58 163380-2039 17
58163380-203039
5 8 163380-2044 17
58163400-0
58301010-0
5 830 1020-0
5 830 1050-0
58301080-0
58301110-0
58301150-0
58302000-0
583020 10-0
58302060-0
583040 10-0
58304020-0
58304030-0
5 8304050-0
58304060-0
58304200-0
58304220-0
58304230-0
58304250-0
58304300-0
58304350-0
58305 100-0
58305200-0
58305250-0
75340 160-0
e 75460700-0
0 75460710-0
p 75651000-0
@ 75651000-100341
b,
Flavored rice and pasta mixture W/ REDUCED CALORIE MARGARWE-LIKE SPREAD, ABOUT 40% FAT, TUB, SALTED (INCLUDE PROMISE
EXTRA LIGHT; PARKAY LIGHT SPREAD ....)
Flavored rice and pasta mixture W/O FAT
Flavored rice and pasta mixture W/ CHICKEN FAT
Flavored rice and pasta mixture W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
Flavored rice and pasta mixture W/ BUTER-MARGARINE BLEND, TLTB, SALTED (INCLUDE LAND 0 LAKES COUNTRY MORNING BLEND)
Flavored rice and pasta mixture W/ OLIVE OIL
FLAVORED RICE & PASTA MIXTURE, REDUCED SODIUM
LASAGNA W/ CHEESE, TOM SCE, VEG, DESSERT (FRZMEAL)
LASAGNA W/ CHEESE & SAUCE (DIET FROZEN MEAL)
LASAGNA, W/ CHEESE & MEAT SAUCE (DIET FROZEN MEAL)
LASAGNA W/CHEESE&MEAT S AU,REDUCED FAT&NA(DIET FROZ)
VEGETABLE LASAGNA (FROZEN MEAL)
ZUCCHINI LASAGNA (DIET FROZEN MEAL)
MACARONI & CHEESE (DIET FROZEN MEAL)
MACARONI & CHEESE W/ APPLES, VEGETABLE (FROZ MEAL)
SPAG W/ BEEF, TOM-BASED SAUCE, LOWFAT, RED SODIUM, FRZ, DIET
SPAGHETTI & MEATBALLS DINNER, NFS (FROZEN MEAL)
SPAGHETT1,MEATB ALLS,TOM SCE, APPLES,BREAD(FROZ MEAL)
SPAGHETTI & MEATBALLS W/ VEG, DESSERT (FROZEN MEAL)
SPAGHETTI W/ MEAT & MUSHROOM SAUCE (DIET FROZ MEAL)
SPAGHETTI W/ MEAT SAUCE (DIET FROZEN MEAL)
RIGATONI W/ MEAT SCE & CHEESE (DIET FRZ MEAL)
RAVIOLI, CHEESE-FILLED W/ VEG & FRUIT ( E N MEAL)
MANICOTTI W/ CHEESE, TOMATO SAUCE (DIET FROZ MEAL)
CANNELLONI, CHEESE-FILLED, TOM SCE (DIET FROZ MEAL)
LINGUINI W/ CLAM SAUCE (DIET FROZEN MEAT)
MACARONI OR NOODLES,SPINACH,W/CHIX&CHEESE SCE(DIET)
PASTA,SPINACH, W/VEGETABLES&CHEESE SCE(DIET FRZ MEAL
PASTA,W/ VEGETABLES & CHEESE SAUCE (DIET FROZ MEAL)
VEG & PASTA COMBOS, W/ CREAMCHEESE SCE, COOKED
VEGETABLE COMBINATION (INCL CARlDK GRN), W/ PASTA
VEGETABLE COMBINATION (NO CAR/DK GRN), W/ PASTA
MINESTRONE SOUP, HOME RECIPE
Minestrone soup, home recipe W/ LEAN GROUND BEEF
RAVIOLI, CHEESE-FILLED, TOMATO SCE (DIET FROZ MEAL)
- 54 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
ma Code Food Name
7565 1000-100357
75651000-205010
12350100- 100968
12350100- 101 18 I
27420020-101050
27420020-201390
27446200- 100338
27446200-200309
27446200-201734
27446200-20436 1
27446220-101105
27446220-200438
27446220-200990
274500 10- 1004 12
27450030- 100335
27450030-100859
27450030-202267
27450060-200020
27450060-200099
27450060-200449
27450060-200685
27450060-203270
27450070-100623
8
0 27450090- 100275
p 27450100-100026
06 27450100-100970
6,
Minestrone soup, home recipe W/ GROUND BEEF, NFS
Minestrone soup, homerecipe W/ CHICKEN
SALAD DRESSINGS, LITE
Spinach dip, sour creambase W/ FAT FREE SOUR CREAM AND W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING
(INCLUDE MIRACLE WHIP LIGHT ...)
Spinach dip, sour creambase W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHTP LIGHT,..)
Hamor pork salad W/ REDUCED CALORIE OR DIET, CHOLESTEROL-FREE MAYONNAISE (INCLUDE BEST FOODS CHOLESTEROL FREE
REDUCED CALOR E...)
Hamor pork salad W/ LOW CALORlE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MTRACLE WHIP LIGHT)
Chicken or turkey salad W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE
DRESSING, KRAFT MIRACLE WHIP FREE NONFAT DRESSING ...)
Chicken or turkey salad W/ REDUCED-CALORIE OR DIET, CHOLESTEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT ....)
Chicken or turkey salad W/ LOW CALORIE OR DIET MAYONNAISE
Chicken or turkey salad MADE W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)
Chicken or turkey salad with egg W/ LOW CALORIE OR DIET MAYONNAISE
Chicken or turkey salad with egg W/ FAT FREE, MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE
DRESSING, KRAFT MIRACLE WHIP FREE NONFAT DRESSING ...)
Chicken or turkey salad with egg W/ REDUCED CALORIE OR DIET, CHOLESTEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT ...)
Crab salad W/ TOFU MAYONNAISE (INCLUDE NAYONAISE)
Salmon salad W/O EGGS AND W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE
DRESSING: KRAFT MRACLE WHIP FREE NONFAT DRESSING..)
Salmon salad W/ REDUCED CALORIE CREAMY DRESSING, MADE WITH SOUR CREAM AND/OR BUTTERMILK AND OIL
Salmon salad W/ REDUCED CALORIE OR DIET, CHOLESTEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT ...)
Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSSING (INCLUDE MTRACLE WHIP LIGHT..)
Tuna salad W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT
MIRACLE WHIP FREE NONFAT DRESSING ...)
Tuna salad W/ REDUCED CALORIE OR DET, CHOLESTEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT; HELLMANNS
CHOLESTEROGFREE REDUCED CALO RIE...)
Tuna salad W/ LOW CALORIE OR DIET MAYONNAISE
Tuna salad W/ REDUCED CALORIE, FAT FREE, CHOLESTEROL FREE, CREAMY DRESSING MADE WITH SOUR CREAM AND
BUTTERMILK AND/OR OIL
Shrimp salad W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT
MIRACLE WHIP FREE NONFAT DRESSING ...)
Tuna salad with cheese W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHTP LIGHT)
Tuna salad with egg W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)
Tuna salad with egg W/ REDUCED-CALORIE OR DIET, CHOLESTEROL FREE, MAYONNAISE (INCLUDE KRAFT LIGHT ...)
- 55 - E N V I R ON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
27450100-201 154
27450100-20 1509
27450100-202694
27450130-202453
27450130-203191
275 16010-0
275 160 10-204568
27540110-100565
27540270-0
27550710-100003
27540270-202837
27550720- 100054
27550720-200109
27550720-200949
32102000-202601
32102000-202657
32 103000-201 521
32103000-202102
32103000-204234
32 103000-204448
41203020- 10 1 108
581481 10-200748
58 148 1 10-202756
58148110-202859
581481 10-203088
58148 120- 1008 15
8 58 148 120-200326
5 58148120-202619
m
m
Tunasalad with egg W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING;
KRAFT MIRACLE WHIP FREE NONFAT DRESSING ...)
Tuna salad with egg W/ REDUCED CALORIE CREAMY DRESSING W/ SOUR CREAM AND/OR BUTTERMILK AND OIL (INCLUDE LIGHT
RANCH DRESSING)
Tuna salad with egg W/ LOW CALORIE OR DIET MAYONNAISE
Crab salad madewith imitation crab W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT
MAYONNAISE DRESSING, KRmMIRACLE WHIP FREE NONFAT DRESSING ...)
Crab salad madewith imitation crab W/ LOW CALORIE OR DIET MAYONNAISE
GYRO SANDWICH W/ TOMATO & SPREAD
Gyro sandwich (pita bread, beef, lamb, onion, condiments), with tomato and spread W/ ALL BEEF
Chicken sandwich, with spread W/ LOW CALORIE OR DIET MAYONNAISE
Chicken fillet, broiled, sandwich, with lettuce, tomato, and non-mayonnaise type spread REMOVED TOMATOES
Tuna salad sandwich, with lettuce W/ REDUCED CALORIE AND/OR HIGH FIBER WHEAT OR CRACKED WHEAT BREAD AND W/ LOW
Tuna salad sandwich W/ 100% WHOLE WHEAT BREAD AND W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT
FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING ...)
Tuna salad sandwich W/ WHOLE WHEAT BREAD, OTHER THAN loo%, OR NS AS TO 100% AND W/ LOW CALORIE OR DIET
Tuna salad sandwich W/ REDUCED CALORIE OR DIET CHOLESTEROL-FREE MAYONNAISE
Egg, deviled W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIG HT...)
Egg, deviled W/ LOW CALORIE OR DIET MAYONNAISE
Egg salad W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MLRACLE WHIP LIGHT)
Egg salad W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAIT FREE NONFAT MAYONNAISE DRESSING; KRAFT
MIRACLE WHIP FREE NONFAT DRESSING ...)
Egg salad W/ REDUCED CALORIE OR DIET, CHOLESTEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT ...)
Egg salad W/ LOW CALORIE OR DIET MAYONNAISE (INCLUDE HELLMANS LIG HT... )
Kidney bean salad W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING
Macaroni salad W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHTF' LIGHT)
Macaroni salad W/ REDUCED CALORIE, FAT FREE ITALIAN DRESSING
Macaroni salad W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT MIRACLE WHIP FREE NONFAT DRESSING ...)
Macaroni salad W/ MAYONNAISE, LOW CALORIE OR DIET (INCLUDE LOWFAT MAYONNAISE)
Macaroni salad with egg W/ LOW CALORIE OR DIET MAYONNAISE TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT) AND W/
EGG WHITES
Macaroni salad with egg W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE
DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING ...)
Macaroni salad with egg W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)
CHICKEN FILLET,SANDWICH, W/LETT,TOM,&NON-MAY0 SPREAD
CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT ...)
MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT ...)
- 56 - E N V I R ON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58 148 130- IO 1228
58148130-202491
58 148 170-100921
58148170-203444
58 148 180-200459
58 148500-100561
58 148500-202538
58 148500-202652
58148500-203163
58148500-203 166
58 148550- 100301
58 148550-101089
58 148550-203 I65
6340 10 10-202263
63401010-202585
63403010-100327
63403010- 100339
7 160 10 10- 100499
7 1601010-200577
7 1601010-202298
8 7 1601010-204641
p 71603010-100304
71603010-100875
Q,
(0
Macaroni salad with tuna W/ LOW CALORIE OR DIET MAYONNAISE (INCLUDE HELLMANS LIGHT MAYONNAISE ...)
Macaroni salad with tuna W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)
Macaroni salad with chicken W/ REDUCED CALORIE OR DIET, CHOLESTEROL FREE MAYONNAISE (INCLUDE KRAFT LIGHT ...)
Macaroni salad with chicken W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE
DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING..)
Macaroni salad with cheese W/ LOW CALORIE OR DIET MAYONNAISE
Pasta salad (macaroni or noodles, vegetables, dressing) W/ FAT FREE, REDUCED CALORIE, ITALIAN DRESSING (INCLUDE KRAFT FREE
ITALIAN NONFAT DRESSING ...)
Pasta salad (macaroni or noodles, vegetables, dressing) W/ LOW CALORIE ITALIAN DRESSING (INCLUDE WISHBONE LITE DIJ ON
VINAIGRETTE ...)
Pasta salad (macaroni or noodles, vegetables, dressing) W/ LOW CALORIE OR DIET MAYONNAISE
Pasta salad (macaroni or noodles, vegetables, dressing) W/ REDUCED CALORIE CREAMY DRESSING, MADE WITH SOUR CREAM AND/OR
BUITERMTLK AND OIL
Pasta salad (macaroni or noodles, vegetables, dressing) W/ FAT-FREE MAYONNAISE-TYPE SALAD DRESSING (KRAFT FREE NONFAT
MAYONNAISE DRESSING ...)
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ TURKEY AND SHRMF' , AND W/ REDUCED CALORIE OR DIET,
CHOLESTEROL FREE MAYONNAISE (INCLUDE KRAFT LIGHT)
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ ALL SHRIMP AND W/ LOW CALORIE OR DIET MAYONNAISE-TYPE
SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)
Pasta salad with meat (macaroni or noodles, vegetables, meat, dressing) W/ RESTRUCTURED SEAFOOD (INCLUDE IMITATION CRAB MEAT)
AND W/ LOW CALORIE OR DIET MAYONNAISE (INCLUDE LOWFAT MAYONNAISE)
Apple salad with dressing W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)
Apple salad with dressing W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE
DRESSING ...)
Fruit salad (including citrus fruits) with salad dressing or mayonnaise W/ REDUCED CALORIE OR DIET, CHOLESTEROL FREE MAYONNAISE
(INCLUDE KRAFT LIG HT....)
Fruit salad (including citrus fruits) with salad dressing or mayonnaise W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT
FREE NONFAT MAYONNAISE DRESSING; KRAFT MIRACLE WHIP FREE NONFAT DRESSING ...)
Potato salad with egg W/ REDUCED CALORIE OR DlET, CHOLESTEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT ....)
Potato salad with egg W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT ...)
Potato salad with egg W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING;
KRAFT MIRACLE WHlP FREE NONFAT DRESSING ...)
Potato salad with egg W/ LOW CALORIE OR DIET MAYONNAISE (INCLUDE HELLMANS LIGHT ...)
Potato salad W/ LOW CALORIE OR DIET, MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)
Potato salad W/ CARROTS AND W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP LIGHT)
- 57 - E N V I R ON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
71603010-200320 Potato salad W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING; KRAFT
MIRACLE WHIP FREE NONFAT DRESSING ...)
7 1603010-203256 Potato salad W/ REDUCED-CALORIE OR DIET, CHOLESTEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT ...)
71603010-204463 Potato salad W/ LOW CALORIE OR DIET MAYONNAISE (INCLUDE HELLMANS LIGHT ...)
73101210-200483 Carrots, raw, salad with apples W/ LOW CALORIE OR DIET MAYONNAISE
74701000-100405 Tomato sandwich W/O LE'ITUCE AND W/ LOW CALORIE OR DIET MAYONNAISE
75141000-101087 Cabbage salad or coleslaw, with dressing W/ REDUCED CALORIE CREAMY DRESSING MADE W/ SOUR CREAM AND/OR BUTTERMILK
AND OIL
75 141000-200126 Cabbage salad or coleslaw, with dressing W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP
LIGHT)
0
0
P
M
-J
0
- 58 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
75 141000-200344
75 141000-201506
75 141000-201583
75141000-201852
75 141000-202780
75 142500-100908
75 142500-201060
75 142500-202268
75145000-2041 13
754 16500- 100752
754 16500-202865
75416600-200686
813 12000-204670
8 13 12000-204705
83 105500-202306
Cabbage salad or coleslaw, with dressing W/ REDUCED CALORIE COLESLAW DRESSING (INCLUDE MARZETTI LIGHT SLAW DRESSING)
Cabbage salad or coleslaw, with dressing W/ REDUCED CALORIE FRENCH DRESSING
Cabbage salad or coleslaw, with dressing W/ REDUCED CALORIE OR DIET, CHOLESTEROL FREE MAYONNAISE (INCLUDE KRAFT LIGHT;
BEST FOODS CHOLESTEROL FREE REDUCED CALORIE..)
Cabbage salad or coleslaw, with dressing W/ LOW CALORIE OR DIET MAYONNAISE
Cabbage salad or coleslaw, with dressing W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING
Cucumber salad with creamy dressing W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP
LIGHT)
Cucumber salad with creamy dressing W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT
MAYONNAISE DRESSING, KRAFT MIRACLE WHLP FREE NONFAT DRESSING..)
Cucumber salad with creamy dressing W/ REDUCED CALORTE CREAMY DRESSING MADE WITH SOUR CREAM AND/OR BUTTERMILK
AND OIL
Seven-layer salad (lettuce salad made with a combination of onion, celery, green pepper, peas, mayonnaise, cheese, eggs, andor bacon) W/ REDUCED
CALORIE OR DTET, CHOLESTEROL-FREE MAYONNAISE (INCLUDE KRAFT LIGHT)
Pea salad W/O EGG, W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING, AND W/ FAT FREE SOUR CREAM
Pea salad W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT MRACLE WHP FREE NONFAT DRESSING)
Pea salad with cheese W/ FAT FREE MAYONNAISE-TYPE SALAD DRESSING (INCLUDE KRAFT FREE NONFAT MAYONNAISE DRESSING;
KRAFT MIRACLE WHLP FREE NONFAT DRESSING ...)
Tartar sauce, low calorie W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHlP LIGHT ...)
Tartar sauce, low calorie W/ LOW CALORIE OR DIET MAYONNAISE (INCLUDE LOWFAT MAYONNAISE)
Honey mustard dressing W/ LOW CALORIE OR DIET MAYONNAISE-TYPE SALAD-DRESSING (INCLUDE MIRACLE WHIP LIGHT)
- 59 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
MUFFINS, REDUCED FAT
MUFFIN, FRUIT, FAT FREE, CHOL FREE
MUFFIN, BRAN W/ FRUIT, NO FAT, NO CHOLESTEROL
52302 100-0
52304040-0 mN , B R A N , W/ FRUIT, LOWFAT
52304060-0
- 60 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
83200100-0
8320 1000-0
83201050-0
83201200-0
83201400-0
83202000-0
83202010-0
83202020-0
83203000-0
83203250-0
83204000-0
83204010-0
83204020-0
83204060-0
83204050-0
83205000-0
83205450-0
83205500-0
83206000-0
83207000-0
83207100-0
83210000-0
832 10050-0
83210100-0
83210200-0
83210250-0
83220000-0
SALAD DRESSINGS, LITE
SALAD DRESSING, LOW CALORIE, NFS
BLUE OR ROQUEFORT CHEESE DRESSING, LOW CALORIE
BLUE OR ROQUEFORT CHEESE DRESSING, REDUCED CALORIE
BLWROQUEFORT CHEESE DRESSING,RED CAL,NO FAT/CHOL
COLESLAW DRESSING, REDUCED CALORIE
FRENCH DRESSING, LOW CALORIE
FRENCH DRESSING, REDUCED CALORIE
CAESAR DRESSING, LOW CALORIE
MAYONNAISE, LOW CALORIE OR DIET
MAYONNAISE, LOW CALORIE OR DIET, LOW SODIUM
FRENCH DRESSING, REDUCED CALORE,FAT-FREE,CHOL-FREE
MAYONNAISE-TYPE SALAD DRESSING, FAT-FREE
MAYONNAISE, REDUCED-CALORWDIET, CHOLESTEROL-FREE
MAYONNAISE-TYPE SALAD DRESSING, LOW CALORIE
MAYONNAISE-TYPE SALAD DRESSWG,DIET,NO CHOLESTEROL
ITALIAN DRESSING, LOW CALORE
ITALIAN DRESSING, REDUCED CALORIE
ITALIAN DRESSING, REDUCED CALORIE, FAT-FREE
RUSSIAN DRESSING, LOW CALORIE
THOUSAND ISLAND DRESSING, LOW CALORIE
CREAMY DRESSING W/ BUTIERMLK, NS LOWREDUCED CAL
CRMY DRSG W/ SOUR CRM &J BUTIERh4EK & OIL, LOW CAL
CRMY DRSG W/ SOUR CRM &/ BUTTERMILK & OIL, RED CAL
CRMY DRSG W/SOUR CRM&/BTTRMILK,RED CAL,NOFAT/CHOL
CRMY DRSG W/SOUR CRM&/BUTTRMILK&OIL,RED CAL,NOCHOC
THOUSAND ISLAND DRSG,REDUCED CAL,,FAT-FREE,CHOL-FREE
SALAD DRESSING, LOW CALORIE, OIL-FREE
- 61 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
5440 1 100-0
54401 120-0
54401 150-0
54401170-0
5440 12 10-0
71201050-0
71201080-0
71201090-0
71201200-0
71201210-0
7 1201250-0
7 1201 300-0
7 1202 100-0
SNACK CHIPS, REDUCED FAT
SALTY SNACKS,CORN / CORNMEAL BASE,TORTnLA CHIPS LT
SALTY SNACKS, TORTILLA CHIPS, FAT FREE, W/ OLEAN
SALTY SNACKS,CORN/CORNMEAL B ASE,TORTILLA,LOWFAT,BKD
SALTY SNACKS,CORN/CORNMEAL,TORTnLA,LOWFAT,BKD,NO SALT
SALTY SNACKS, CORN BASED/CHEESE PUFFS & TWISTS, LOWFAT
WHITE POTATO, CHIPS, REDUCED FAT
WHITE POTATO, CHIPS, FAT FREE
WHITE POT CHIPS, FAT FREE, W/ OLEAN
WHlTE POTATO, CHIPS, RESTRUCTURED, RED FATISODIUM
WHITE POTATO, CHTPS, RESTRUCTURED, FAT FREE, MADE W/ OLEAN
WHITE POTATO, CHIPS, RESTRUCTURED, BAKED
WHITE POTATO, CHIPS, UNSALTED, REDUCED FAT
POTATO-BASED SNACKS, REDUCED FAT, LOW S O D M
- 62 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
147 10100-0
1 47 IO 100- 100700
14710110-0
271 13 100-0
27 1 13 100-20 1 869
27 113 100-202444
271 13100-202983
27 1 14000-0
27 114000-200846
271 14000-203769
27 120090-0
27 144000-0
27144000-100662
27144000-100994
27144000-101252
27 144000-204929
2721 1170-0
27212350-0
27212350-100922
27212350-202851
27212350-203035
272 12350-203057
272 12350-203328
27212350-203912
2721 2350-204867
272 12400-0
27213120-0
272 13120-100170
27213 120-202876
27213400-0
27213400-203055
27213400-204 149
27213420-0
272 13420- 100726
27213420-100727
27220150-0
4
v1
SOUPS
CHEDDAR CHEESE SOUP
Cheddar cheesesoup W/ 2% MILK
CHEDDAR CHEESE SOUP, CANNED, UNDILUTED
BEEF STROGANOFF
Beef stroganoff W/ BUTER, NFS
Beef stroganoff W/ REDUCED FAT SOUR CREAM AND W/ BUTTER, NFS
Beef stroganoff W/ OLIVE OIL
BEEF W/ (MUSHROOM) SOUP (MIXTURE)
Beef with (mushroom) soup (mixture) W/ LEAN GROUND BEEF
Beef with (mushroom) soup (mixture) W/ EXTRA LEAN GROUND BEEF
HAMPORK W/ (MUSHROOM) SOUP-BASE SAUCE (MIXTURE)
CHICKEN W/ (MUSHROOM) SOUP-BASED SAUCE (MIXTURE)
Chicken or turkey with (mushroom) soup (mixture) W/ 1% MILK
Chicken or turkey with (mushroom) soup (mixture) W/ 2% MILK
Chicken or turkey with (mushroom) soup (mixture) W/ SOUR CREAM
Chicken or turkey with (mushroom) soup (mixture) W/ WATER
BEEF & POTATOES W/ (MUSHROOM) SOUP (MIXTURE)
BEEF STROGANOFF W/ NOODLES
Beef stroganoff with noodles W/ MARGARINE, NFS
Beef stroganoff with noodles W/ EXTRA LEAN GROUND BEEF
Beef stroganoff with noodles W/O FAT
Beef stroganoff with noodles W/ OLIVE OIL
Beef stroganoff with noodles W/ REGULAR GROUND BEEF
Beef stroganoff with noodles W/ BUTTER, NFS
Beef stroganoff with noodles W/O FAT AND W/ WHOLE h4ILK
BEEF & NOODLES W/ (MUSHROOM) SOUP (MIXTURE)
Porcupineballs with tomato-based sauce (mixture) W/ GROUND PORK
Porcupineballs with tomato-based sauce (mixture) W/ LEAN GROUND BEEF
BEEF & RICE W/ (MUSHROOM) SOUP (MIXTURE)
Beef and rice with (mushroom) soup (mixture) W/ LEAN GROUND BEEF
Beef and rice with (mushroom) soup (mixture) W/ LEAN GROUND BEEF AND W/O FAT
PORCUPINE BALLS W/ (MUSHROOM) SOUP (MIXTURE)
Porcupineballs with (mushroom) soup (mixture) W/ GROUND TURKEY
Porcupineballs with (mushroom) soup (mixture) W/ LEAN GROUND BEEF
SAUSAGE & RICE W/ (MUSHROOM) SOUP (MIXTURE)
PORCUPINE BALLS W/ TOMATO-BASED SAUCE (MIXTURE)
- 63 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
27220150-101 169
27242250-0
27242350-0
27243400-0
27243400-201 877
27243400-204090
27250630-0
27250630-201273
27250630-2022 16
27250630-202584
27250630-202593
27250630-202723
27250630-203749
27250630-203942
212507 10-0
272508 10-0
27250830-100966
273 1 16 10-0
273 I 1620-0
27313310-0
273 13320-0
273 13320-100704
273 153 10-0
27315310-204607
27315320-0
27320120-0
27320 130-0
27320130- 100757
273452 10-0
21345220-0
27345410-0
27345410-204449
8 27345420-0
0 27350110-0
p 27350410-0
8 27350410-200066
4 27350410-203442
Q,
Sausage and rice with (mushroom) soup (mixture) MADE W/ WATER
CHICKEN OR TURKEY & NOODLES W/ (MUSHROOM) SOUP
CHICKEN OR TURKEY TETRAZZINI
Chicken or turkey and rice with (mushroom) soup (mixture) W/ BUTTER, NFS
Chicken or turkey and ricewith (mushroom) soup (mixture) W/ MAYONNAISE-TYPE SALAD DRESSING (INCLUDE MIRACLE WHIP...)
TUNA NOODLE CASSEROLE W/ (MUSHROOM) SOUP
Tuna noodlecasserole with (mushroom) soup W/ 2% MILK AND W/ BUTTER, NFS
Tuna noodle casserole with (mushroom) soup W/ WATER AND W/O FAT
Tuna noodlecasserole with (mushroom) soup W/ 2% MILK
Tuna noodle casserole with (mushroom) soup W/ SKIM MILK AND W/O FAT
Tuna noodle casserole with (mushroom) soup W/ WHOLE MILK
Tuna noodle casserole with (mushroom) soup W/ WHOLE MILK AND W/O FAT
Tuna noodle casserole with (mushroom) soup W/ 1% MTLK AND W/ BUTTER, NFS
TUNA & RICE W/ (MUSHROOM) SOUP (MIXTURE)
Fish and rice with (mushroom) soup W/ SARDINES
BEEF, POT, & VEG (INCL CARDK GRN), (MUSHROOM) SOUP
BEEF, POT, & VEG (NO CAR/DK GREEN), (MUSHROOM) SOUP
BEEF, NOODLES, VEG(INCL CARROTS/DK GREEN), SOUP
BEEF, NOODLES, VEG (NO CARROTSIDK GREEN), SOUP
Beef, noodles, and vegetables (excluding carrots, broccoli, and dark-green leafy), (mushroom) soup (mixture) W/ LEAN GROUND BEEF
BEEF, RICE & VEGETABLES (W/ CARROTS/DK GREEN), SOUP
Beef, rice, and vegetables (including carrots, broccoli, andor dark-green leafy), (mushroom) soup (mixture) W/ EXTRA LEAN GROUND BEEF
BEEF, RICE & VEGETABLES (NO CARROTSIDK GREEN), SOUP
SAUSAGE, POT, & VEG (INCL CARIBROCIDK GREEN), GRAVY
SAUSAGE, POT, & VEG (NO CAR/BROC/DK GREEN), GRAVY
Sausage, potatoes, and vegetables (excluding carrots, broccoli, and dark-green leafy), gravy (mixture) W/ 2% MILK
CHICKEN, RICE & VEG (INCL CAR/DK GRN), GRAVY
CHICKEN, RICE & VEG (NO CAR/DK GRN), GRAVY
Chicken or turkey, rice, and vegetables (including carrots, broccoli, and/or dark-green leafy), (mushroom) soup (mixture) W/ 2% MILK
BOUILLABAISSE
TUNA NOODLE CASSEROLE W/ VEG & (MUSHROOM) SOUP
Tuna noodle casserole with vegetables and (mushroom) soup W/ I % MILK
Tuna noodle casserole with vegetables and (mushroom) soup W/ 2% MILK
CHICKEN & RICE W/ (MUSHROOM) SOUP-BASED SAUCE
FISH & RICE W/ TOMATO-BASED SAUCE
CHICKEN, RICE & VEG(TNCL CAR/DK GRN),SOUP-BASED SCE
CHICKEN, RICE & VEG (NO CARlDK GRN), SOUP-BASED SCE
- 64 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
27350410-204105
27350410-204591
27363000-0
27414100-0
27414200-0
274505 10-0
27464000-0
27464000-100414
28310150-0
283 10210-0
283 10220-0
28310230-0
28310320-0
283 10330-0
2831 1010-0
28315100-0
28315120-0
283 15130-0
283 15 140-0
28315150-0
283 15 150- 100209
283 15 150-203577
283 15 150-204077
283 15 150-204101
283 16020-0
28317010-0
283201 10-0
283201 10-100172
28320120-0
28320130-0
28320 150-0
28320300-0
28321 130-0
28330110-0
28340210-0 8
28340220-0 p
28340310-0
4
4
Tuna noodlecasserole with vegetables and (mushroom) soup W/O MILK
Tuna noodlecasserole with vegetables and (mushroom) soup W/ WHOLE MILK
GUMBO W/ RICE (NEW ORLEANS TYPE)
BEEF W/ VEG (INCL CAR/DK GRN, NO POT), SOUP
TUNA CASSEROLE W/ VEG & SOUP, NO NOODLES
GUMBO, NO RICE (NEW ORLEANS TYPE WMEAT, TOM, OKRA)
Gumbo, no rice (New Orleans type with shellfish, pork, andor poultry, tomatoes, okra) W/ BUTTER, NFS
OXTAIL SOUP
CHILI BEEF SOUP
CHLT BEEF SOUP, CHUNKY
MEATBALL SOUP, MEXICAN STYLE (SOPA DE ALBONDIGAS)
BEEF NOODLE SOUP, P.R. (SOPA DE CARNE Y FIDEOS)
BEEF & NOODLE SOUP, ORIENTAL (VIETNAMESE PHO BO)
PEPPERPOT (TRIPE) SOUP (INCL MENUDO/MONDONGO SOUP)
BEEF VEG SOUP WPOTATO, STEW TYPE (INCL CHUNKY STY)
BEEF VEG SOUP W/ NOODLES, STEW TYPE, CHUNKY STYLE
BEEF VEG SOUP W/ RICE, STEW TYPE, CHUNKY STYLE
BEEF VEGETABLE SOUP,MEXICAN STYLE (SOPA / CALDO DE RES)
MEAT & CORN HOMINY SOUP, MEXICAN STYLE (POZOLE)
Meat and hominy soup, Mexican style (Pozole) W/ ALL PORK
Meat and hominy soup, Mexican style (Pozole) W/ ALL BEEF
Meat and hominy soup, Mexican style (Pozole) W/ ALL CMCKEN
Meat and hominy soup, Mexican style (Pozole) Wl ALL LAMB
BEEF & MUSHROOM SOUP, CANNED, LOW SODIUM (INCL BEEF
BEEF STROGANOFF SOUP, CHUNKY STYLE
PORK & RICE SOUP, STEW TYPE, CHUNKY STYLE
Pork and rice soup, stew type, chunky styleW/ CAULIFLOWER
PORK VEG SOUP W/ NOODLES, STEW TYPE, CHUNKY STYLE
HAM, RICE, & POTATO SOUP, P.R.
PORK, VEGETABLE SOUP W/ POTATOES, STEW TYPE
PORK WNEG (NO CAR,BROC,&/OR DK GREEN)SOUF,ORIENTAL
BACON SOW, CREAM OF, PREPARED W/ WATER
SCOTCH BROTH (LAMB, VEGETABLES, BARLEY)
CHICKEN RICE SOUP, P.R. (SOPA DE POLL0 CON ARROZ)
CHICKEN SOUP W/ NOODLES & POTATOES, P.R.
CHICKEN GUMBO SOUP
BEEF W/ VEG (NO CAR/DK GRN, NO POT), SOUP,
- 65 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
28340510-0
28340530-0
28340530-100843
28340550-0
28340580-0
28340610-0
28340630-0
28340640-0
28340670-0
28340690-0
28340750-0
28340750-202236
28340800-0
28345030-0
28345020-0
28345030-203992
28345 1 10-0
28345120-100540
28345 120-0
28345 120-201745
28345 120-201983
28345120-202029
28345 120-202483
28345130-0
28345130-100883
28345130-100982
28345 140-0
28345160-0
28345 170-0
28350050-0
28350050-20344 1
28350120-0
28350210-0 e
283502 10-0 I 8
28350220-0 p
283501 10-0
03
4
8
CHICKEN NOODLE SOUP, CHUNKY
CHICKEN SOUP
Chicken soup MADE FROM READY TO SERVE W/ 1 CAN OF WATER ADDED
SWEET & SOUR SOUP
CHICKEN SOUP, WNEGS(BROC,CRT,CELERY,POTS)ORIENTAL
CHICKEN VEGETABLE SOUP, STEW TYPE (INCL CHUNKY)
CHICKEN VEG SOUP W/ RICE, STEW TYPE, CHUNKY STYLE
CHICKEN VEG SOUP W/ NOODLES, STEW TYPE, CHUNKY STYL
CHICKEN VEGETABLE SOUP,W/RICE,MEXICAN(SOPA / CALDO DE POLLO)
CHICKEN VEG SOUP W/ POTATO & CHEESE, CHUNKY
HOT & SOUR SOUP (INCLUDE HOT & SPICY CHINESE SOUP)
Hot and sour soup W/ CHICKEN
CHICKEN SOUP W/ VEGETABLES & FRUIT, ORIENTAL STYLE
CHICKEN SOUP, CREAM OF, MADE W/ MlLK, REDUCED SODIUM
CHICKEN SOUP, CREAM OF, MADE W/ WATER, REDUCED SODIUM
Chicken or turkey soup, creamof, canned, made with water, reduced sodiumMADE FROM CONDENSED W/ 1/2 CAN OF WATER ***recipe has
error, code is for RTS soup not condensed***
CHICKEN SOUP, CREAM OF, NS AS TO MILK OR WATER
CHICKEN/TURKEY SOUP,CREAM OF, W/ MILK
Chicken or turkey soup, creamof, prepared with milk MADE FROM CONDENSED W/ 112CAN OF 1% MILK
Chicken or turkey soup, creamof, prepared with milk W/ WHOLE MLLK
Chicken or turkey soup, creamof, prepared with milk W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION
Chicken or turkey soup, creamof, prepared with milk W/ 2% MILK
Chicken or turkey soup, creamof, prepared with milk MADE FROM CONDENSED W/ 112CAN OF 2% MILK
CJ3ICKEN SOUP, CREAM OF, PREPARED W/ WATER
Chicken or turkey soup, creamof, prepared with water MADE FROM CONDENSED W/ 2 CANS OF WATER
Chicken or turkey soup, creamof, prepared with water MADE FROM CONDENSED W/ 1/2 CAN OF WATER
CHICKEN SOUP, CREAM OF, CANNED, UNDILUTED
CHICKEN & MUSHROOM SOUP, CREAM OF, W/ MLLK
DUCK SOUP
FISH CHOWDER (LNCL FISHERMANS SOUP, SEAFOOD CHOWD)
Fish chowder W/ HALF AND HALF CREAM
CRAB SOUP, NS AS TO TOMATO-BASE OR CREAM
CRAB SOUP, TOMATO BASE
CLAM CHOWDER, NS AS TO MANHATTAN OR NEW ENGLAND
CLAM CHOWDER, NS AS TO MANHATTAN OR NEW ENGLAND
CLAM CHOWDER, MANHATTAN (INCLUDE CHUNKY)
- 66 - E N V J R ON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
28350220-0
2835 1 1 10-0
2835 1 1 10- 100423
28351 120-0
28355 110-0
28355 120-0
28355 120- 100130
28355 120- 1010 14
28355 120-200270
28355 120-200965
28355 120-201749
28355 120-2023 11
28355 130-0
28355140-0
28355210-0
283552 10-202 154
28355250-0
28355250-202683
28355260-0
28355310-0
283553 10-100152
28355310-101214
28355310-201647
283553 10-202979
28355350-0
28355410-0
28355420-0
28355430-0
28355440-0
28355450-0
28355450- 1010 18
28355460-0
28355470-0
0 28355480-0
0 32105190-0
8 32300100-0
32105190-202574
4
tD
CLAM CHOWDER, MANHATTAN (INCLUDE CHUNKY)
FISH & VEGETABLE SOUP,NO POTATOES (SOPA DE PESCADO)
Fish and vegetable soup, no potatoes (Sopa de pescado) W/ ABALONE
FISH SOUP, W/ POTATOES (SOPA DE PESCADO)
CLAM CHOWDER, NEW ENG, NS AS TO MILK OR WATER ADDED
CLAM CHOWDER, NEW ENGLAND, W/ MILK
Clamchowder, New England, prepared with milk W/ 1% MILK
Clamchowder, New England, prepared with milk MADE mOM CONDENSED W/ 113CAN OF SKIM MILK
Clamchowder, New England, prepared with milk W/ 2% MILK
Clamchowder, New England, prepared with milk W/ SKIM MILK
Clamchowder, New England, prepared with milk W/ WHOLE MILK
Clamchowder, New England, prepared with milk W/ HALF AND HALF CREAM
CLAM CHOWDER, NEW ENGLAND, W/ WATER
CLAM CHOWDER, CANNED, NEW ENGLAND, RED SODRJM, RTS
CRAB SOUP, CREAM OF, W/ MILK
Crab soup, prepared with milk W/ 1% MlLK
LOBSTER BISQUE
Lobster bisqueW/ SKIM MILK
LOBSTER GUMBO
OYSTER STEW
Oyster stew W/ SKIM MILK
Oyster stew W/ MARGARINE, NFS
Oyster stew W/ WHOLE h4LK
Oyster stew W/ WHOLE MILK AND W/ MARGARINE, NFS
SALMON SOUP, CREAM ST nE
SHRIMP SOUP, CREAM OF, NS AS TO h4I LWATER ADDED
SHRI MP SOUP, CREAM OF, W/ MILK
SHRIMP SOUP, CREAM OF, W/ WATER
SHRIMP GUMBO
SEAFOOD SOW W/ POTATOES & VEGETABLES (INCL DK GREEN LEAF)
Seafood soup with potatoes and vegetables (including carrots, broccoli, andor dark-green leafy) W/ SHRIMP
SEAFOOD SOUP W/ POTATOES & VEGETABLES (EXCL DK GREEN LEAF)
SEAFOOD SOUP W/ VEGETABLES (INCL DK GREEN LEAFY)
SEAFOOD SOW W/ VEGETABLES (EXCL DK GREEN LEAFY)
EGG CASSEROLE W/ BREAD, CHEESE, MILK & MEAT
Egg casserole with bread, cheese, milk and meat W/ REGULAR GROUND BEEF AND W/ WHOLE MILK
EGG DROP SOUP
- 67 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
4 1601010-0
4 1601020-0
41601020- 100996
4 160 1020-204923
41601030-0
4 160 1040-0
4 160 1060-0
4 1601090-0
41601 100-0
4 1601050-0
41601080-0
41601 110-0
4 160 1 130-0
41601130-201247
41601 130-202700
41601 150-0
41601 170-0
4 1602010-0
4 1602020-0
41602030-0
4 1602050-0
4 1602070-0
41602090-0
4 1603010-0
41603010-101157
4 1603010-20 165 1
41603010-203557
41603010-2037 I6
4 1603010-204832
4 16 101 00-0
58 1201 10- I O 108 1
58145120-0
58145120-100521
58 145 120-200545
a 58145120-201431
0 58145 120-203026
P
M
BEAN SOUP, NFS
BEAN W/ BACON OR PORK SOUP
Bean with bacon or pork soup MADE FROM CONDENSED W/ 112CAN OF WATER
Bean with bacon or pork soup W/ SKIM MILK
BLACK BEAN SOUP
LIMA BEAN SOUP
SOYBEAN SOUP, MADE W/ MILK
BEANSOUPW/MACAROM&MEAT(INCL PASTA E FAGIOLE W/MEAT
PINTO BEAN SOUP
BEAN SOUP W/ MACARONI (INCL PASTA E FAGIOLI)
PORTUGUESE BEAN SOUP
BEAN & HAM SOUP, CHUNKY STYLE (INCL CAMPBELLS OLD
Bean soup, mixed beans W/ BEEF
Bean soup, mixed beans W/ CHICKEN
BEAN SOUP W/ VEG & RICE, CAN, RED SODKJM, W/ WATEIURTS
BEAN & RICE SOUP
CHUNKY PEA & HAM SOUP
GARBANZO OR CHICKPEA SOUP
SPLIT PEA & HAM SOUP
SPLIT PEA SOUP
SPLIT PEA SOUP, CAN, REDUCED SODIUM, W/ WATERRTS
SPLIT PEA & HAM SOUP, CAN, REDUCED SODIUM, W/ WATER/RTS
LENTIL SOUP
Lentil soup W/ TOMATOES AND W/O FAT
Lentil soup W/ TOMATOES
Lentil soup W/ CANOLA OIL
Lentil soup W/ VEGETABLE OIL,, NFS (INCLUDE OIL, NFS)
Lentil soup WIO FAT
WHITE BEAN SOUP, P.R.
Crepes, filled with meat, fish, or poultry, with sauce W/ ALL TUNA
MACARONI OR NOODLES W/ CHEESE & TUNA
Macaroni or noodles with cheese and tunaW/ 2% MILK
Macaroni or noodles with cheese and tuna W/ SKTM MILK
Macaroni or noodles with cheese and tuna W/ 1% MILK
Macaroni or noodles with cheese and tuna W/ WHOLE MILK
BEAN SOUP, MIXED BEANS (INCL 15-BEAN SOUP)
- 68 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58145 120-204559
58145 120-204847
58145 120-205001
58156410-0
58400000-0
58400100-0
58400200-0
5840 10 10-0
58402010-0
58402010- 100776
58402020-0
58402030-0
584030 10-0
58403010-100046
584030 10- 100 165
58403010-100609
58403010- 100737
58403010- 100877
58403010- 100936
5840301 0- 10106.5
58403020-0
58403030-0
58403050-0
58403050- 100595
58403050-201837
58403060-0
58403 100-0
584040 10-0
584040 10- 100 101
58404010- 100578
e 5840401 0-1006 17
69 58404010-203742
58404040-0
8 58404050-0
8 58404100-0
)..
Macaroni or noodles with cheese and tuna W/ AMERICAN OR CHEDDAR CHEESE BASED CHEESE SPREAD (INCLUDE WLVEETA) AND
W/O MILK
Macaroni or noodles with cheese and tuna W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION
Macaroni or noodles with cheese and tuna W/ REDUCED FAT PROCESSED CHEESE PRODUCT, AMERICAN OR CHEDDAR TYPE (INCLUDE
VELVEETA LIGHT)
RICE W/ ONIONS, P.R. (ARROZ CON CEBOLLAS)
soup, NFS
NOODLE SOUP, NFS
RICE SOUP, NFS
BARLEY SOUP (INCLUDE BEEF/CHICKEN/MUSHROOM BARLEY)
BEEF NOODLE SOUP
Beef noodle soup MADE FROM CONDENSED W/ 1/2 CAN WATER
BEEF DUMPLWG SOUP
BEEF RICE SOUP
CHICKEN NOODLE SOUP (INCLUDE CHICKEN & STARS SOUP)
Chicken noodlesoup MADE FROM CONDENSED W/ 1/2 CAN OF WATER
Chicken noodlesoup MADE FROM CONDENSED W/ 1-1/4 CANS OF WATER
Chicken noodlesoup MADE FROM CONDENSED W/ 2 CANS OF WATER
Chicken noodlesoup MADE FROM CONDENSED W/ 3/4 CAN OF WATER
Chicken noodlesoup MADE FROM CONDENSED W/ 2/3 CAN OF WATER
Chicken noodlesoup MADE FROM CONDENSED W/ 1/4 CAN OF WATER
Chicken noodle soup MADE FROM CONDENSED W/ 1/5 CAN OF WATER
CHICKEN NOODLE SOUP, CANNED, UNDILUTED
CHICKEN NOODLE SOUP, CANNED, LOW SODIUM
CHlCKEN NOODLE SOUP, CREAM OF
Chicken noodlesoup, creamof W/ 2% MlLK
Chicken noodlesoup, creamof W/ WHOLE MILK
NOODLE & POTATO SOUP, P.R.
CHICKEN RICE SOUP (INCL TURKEY RICE SOUP)
Chicken rice soup READY-TO-SERVE W/ 1/3 CAN OF WATER ADDED
Chicken rice soup MADE FROM CONDENSED W/ 112CAN OF WATER
Chicken rice soup READY-TO-SERVE W/ 1/2 CAN OF WATER ADDED
Chicken ricesoup MADE FROM CONDENSED W/ SKIM MILK
CHICKEN RICE SOUP, CAN, RED SODlUM, PREP W/ WATEWRTS
CHICKEN RICE SOUP, CAN, REDUCED SODIUM, W/ MILK
RICE AND POTATO SOUP, P.R.
CHICKEN NOODLE SOUP,CAN,RED SODIUM,READY-TO-SERVE
- 69 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58404500-0
584045 10-0
58404520-0
584060 10-0
584080 10-0
584080 10- 1001 77
5 84080 10- 10085 8
58408500-0
58408500- 1004 17
58409000-0
58421000-0
5842 10 10-0
58421010-204753
5842 1020-0
58421020-204790
58421020-20303 1
58421020-204854
58421060-0
58421060-204785
58421060-2048 14
5842 1080-0
58450300-0
63415100-0
7 1 80 1000-0
7 180101 0-0
7 180 10 10-200657
7 I80 10 10-20 1549
7 18010 10-20 1774
7 180 1010-202012
7 1801010-202046
71 801020-0
71801100-0
7 1801 100- 10 1 170
71801 100-203642
71801 100-203644
71802010-0
7 1803010-0
MATZO BALL SOUP
CHICKEN SOUP W/ DUMPLINGS, POTATOES
CHICKEN SOUP W/ DUMPLINGS
TURKEY NOODLE SOUP
WON TON (WONTON) SOUP
Wonton soup W/ SHRIMP AND CRAB MEAT
Wonton soup W/ BEEF AND SHRIMP
NOODLE SOUP W/ VEGETABLES,ORIENTAL STYLE
Noodlesoup with vegetables, Oriental style W/ RICE NOODLES (INCLUDE CELLOPHANE NOODLES)
NOODLE SOUP,W/ FISH BALL,SHRIMP,&DK GREEN LEAFY VEG
SOPA SECA (DRY SOUP), Mexican style, NFS
SOPA SECA DE FIDE0,MEX STYLE,MADE W/ DRY NOODLES
Sopa Seca de Fideo, Mexican style, madewith dry noodles W/ SOYBEAN OIL
SOPA DE FIDE0 AGUADA, MEXICAN STYLE NOODLE SOUP
Sopa de Fideo Aguada, Mexican style noodle soup W/ VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
Sopa de Fideo Aguada, Mexican style noodle soup W/ CANOLA OIL
Sopa de Fideo Aguada, Mexican style noodle soup W/ LARD
SOPA SECA DE ARROZ (DRY RICE SOUP), MEXICAN STYLE
Sopa seca de arroz (dry rice soup), Mexican styleW/O FAT
Sopa seca de arroz (dry rice soup), Mexican styleWl VEGETABLE OIL, NFS (INCLUDE OIL, NFS)
SOPA DE TORTILLA, MEXICAN STYLE TORTILLA SOUP
NOODLE SOUP, MADE W/ MILK
SOUP, FRUIT
POTATO SOUP, NS AS TO MADE W/MILK OR WATER
POTATO SOUP, CREAM OF, W/ MILK
Potato soup, prepared with milk W/ 2% MILK
Potato soup, prepared with milk W/ 1% MI LK
Potato soup, prepared with milk W/ WHOLE MILK
Potato soup, prepared with milk Wl EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION
Potato soup, prepared with milk W/ SKIM MLK
POTATO SOUP, PREPARED W/ WATER
POTATO & CHEESE SOUP
Potato and cheese soup W/ 1% MILK
Potato and cheese soup W/ 2% MILK AND WI HALF AND HALF CREAM
Potato and cheese soup W/ 2% MILK
MACARONI & POTATO SOUP
POTATO CHOWDER (NCL CORN CHOWDER)
- 70 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
7 18030 10-100369
7 18050 10-0
71851010-0
72125260-0
72 125260-200578
72302000-0
72302000-100857
72302000- 10 1253
72302000-202597
72302000-202861
72302000-203504
72302100-0
72305000-0
72307000-0
72308000-0
72308500-0
72308500-100393
72308500-2041 72
73 1 I 1400-0
73501000-0
7350 1000- 10 1063
7350 1000- 10 1 148
7460 1000-0
7460 1010-0
74601010- 100392
7460 10 10- 1006 12
74601010- 100873
7460 1010- 100978
74601010- 101021
74601010-200051
74601 010-200275
7460 10 10-20204 1
0 74601010-202901
a 74601010-203288
P 74601010-203798
74602010-0
74602010-100088
0
Potato chowder W/ WHOLE MILK AND W/ BUTTER, NFS
VICHYSSOISE SOUP
PLANTAIN SOUP, P.R. (SOPA DE PLATANO)
SPINACH & CHEESE CASSEROLE
Spinach and cheese casserole W/ CREAM CHEESE
BROCCOLI SOUP (INCLUDE CREAM OF BROCCOLI SOUP)
Broccoli soup W/ SKIM MILK
Broccoli soup W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION, AND W/ BUTTER, NFS
Broccoli soup W/ WHOLE MILK
Broccoli soup MADE W/ WATER
Broccoli soup W/ 2% MILK
BROCCOLI CHEESE SOUP, PREP W/ h4LK
ESCAROLE SOUP
SPINACH SOUP
DARK-GREEN LEAFY VEGETABLE SOUP,W/MEAT,ORIENTAL
DARK-GREEN LEAFY VEGETABLE SOUP,MEATLESS,ORIENTAL
Dark-green leafy vegetable soup, meatless, Oriental style W/ BUTTER, NFS
Dark-green leafy vegetable soup, meatless, Oriental style W/ OLIVE OIL
CARROTS IN TOMATO SAUCE
CARROT SOUP, CREAM OF, W/ MlLK
Carrot soup, creamof, prepared with milk W/ HALF AND HALF CREAM
Carrot soup, creamof, prepared with milk W/ WHOLE MI LK
TOMATO SOUP, NFS
TOMATO SOUP, CREAM OF,PREP W/ MILK
Tomato soup, creamof, prepared with milk W/ HALF AND HALF CREAM
Tomato soup, creamof, prepared with milk MADE FROM CONDENSED W/ 1/2 CAN OF WHOLE MILK
Tomato soup, creamof, prepared with milk W/ 2% LACTOSE REDUCED MILK (INCLUDE LACTAID)
Tomato soup, creamof, prepared with milk MADE FROM CONDENSED W/ 1/2 CAN OF 1% MILK
Tomato soup, creamof, prepared with milk MADE FROM CONDENSED W/ 1/2 CAN OF WATER AND 1/2 CAN OF SKIM MILK
Tomato soup, creamof, prepared with milk W/ WHOLE MILK
Tomato soup, creamof, prepared with milk W/ 2% MILK
Tomato soup, creamof, prepared with milk W/ SKIM MILK
Tomato soup, creamof, prepared with milk W/ EVAPORATED MILK, NS AS TO FAT CONTENT AND DILUTION
Tomato soup, creamof, prepared with milk W/ 1% MILK
Tomato soup, creamof, prepared with milk MADE FROM CONDENSED W/ 1/2 CAN OF 2% MILK
TOMATO SOUP, PREPARED W/ WATER
Tomato soup, prepared with water MADE FROM CONDENSED W/ 2/3 CAN OF WATER
- 71 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
74602010- 100683
74602010- 100759
74602010-101040
74602010- 101096
74602010-2050 18
74602030-0
74602100-0
74603010-0
746040 10-0
74604100-0
74604100-0
74604500-0
746050 10-0
74606010-0
74606020-0
75402023-0
75403020-0
75403020-201862
7540302 1-0
75403022-0
75403023-0
75403023-100047
754 I702 1-0
75601000-0
75601010-0
7560 10 10-20 1332
75601 100-0
75601200-0
75601210-0
756012 10- 100783
75602010-0
0 75602010-203448
0 75603000-0
75603010- 100037
06 75603010-201643
ob 75603020-0
bb 75603030-0
Tomato soup, prepared with water MADE FROM CONDENSED W/ 1-1/2 CANS OF WATER
Tomato soup, prepared with water MADE FROM CONDENSED W/ 2 CANS OF WATER
Tomato soup, prepared with water MADE FROM CONDENSED W/ 1/3 CAN OF WATER
Tomato soup, prepared with water MADE FROM CONDENSED W/1/2 CAN OF WATER
Tomato soup, prepared with water MADE FROM CONDENSED W/ 3 CANS OF WATER
TOMATO SOUP, CANNED, UNDILUTED
TOMATO BEEF SOUP, PREPARED W/ WATER
TOMATO BEEF NOODLE SOUP, PREPARED W/ WATER
TOMATO BEEF RICE SOUP, PREPARED W/ WATER
TOMATO BEEF RICE SOUP, PREPARED W/ WATER
TOMATO NOODLE SOUP, PREPARED W/ WATER
TOMATO RICE SOUP, PREPARED W/ WATER
TOMATO VEGETABLE SOUP, PREP W/ WATER
TOMATO VEGETABLE SOUP W/NOODLES, PREPARED W/ WATER
BEANS, LIMA, IMMATURE, CKD, FROM CAN, W/ MUSHROOM SCE
BEANS, STRING, GREEN, CKD, NS FORM, W/ MUSHROOM SCE
Beans, string, green, cooked, NS as to form, with mushroomsauce W/ 2%MnK
BEANS, STRING, GREEN, CKD, FROM FRESH, W/ MUSHROOM SCE
BEANS, STRING, GREEN, CKD, FROM FROZ, W/ MUSHROOM SCE
BEANS, STRING, GREEN, CKD, FROM CAN, W/ MUSHROOM SCE
Beans, string, green, cooked, fromcanned, with mushroomsauce W/ WHOLE MILK
PEAS, COOKED, FROM FRESH, W/ MUSHROOM SAUCE
ASPARAGUS SOUP, CREAM OF, NS AS TO W/ MILK OR WATER
ASPARAGUS SOUP, CREAM OF,W/ MlLK
Asparagus soup, creamof, prepared with milk W/ 2% MILK
BEET SOUP (BORSCHT)
CABBAGE SOUP
CABBAGE W/ MEAT SOW
Cabbagewith meat soup W/ GROUND BEEF, NFS
CAULIFLOWER SOUP, CREAM OF, W/ MILK
Cauliflower soup, creamof, prepared with milk W/ SKIM MILK
CELERY SOUP, CREAM OF, NS AS TO MILK OR WATER ADDED
Celery soup, creamof, prepared with milk W/ WHOLE ML K
Celery soup, creamof, prepared with milk W/ 2% MILK
CELERY SOUP, CREAM OF, PREPARED W/ WATER
CELERY SOUP, CREAM OF, CANNED, UNDILUTED
TOMATO SOUP, CANNED, LOW SODIUM, READY-TO-SERVE
- 72 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
75604010-0
756040 10-203658
75604510-0
75604020-0
75605010-0
75607000-0
756070 10-0
75607010-100336
75607010- 100505
7560701 0- 100979
756070 10- 101 129
75607010-200682
75607010-201 289
756070 10-20 1407
75607020-0
75607020- 100562
75607020-203961
75607030-0
75607040-0
75607050-0
75607060-0
75607090-0
75607100-0
75607 100-100699
75607140-0
75607 140- 100935
75607150-0
75609000-0
75609010- 100070
75609010-201 176
75609020-0
0 75609050-0
0 75611010-0
P 75612010-0
75608 100-0
8 75647000-0
a 75647000-100171
cn
CORN SOUP, CREAM OF, W/ MILK
Corn soup, creamof, prepared with milk W/ SKIM MILK
CORN SOUP, CREAM OF, PREPARED W/ WATER
CUCUMBER SOUP, CREAM OF, W/ MTLK
LEEK SOUP, CREAM OF, PREP W/ MILK
MUSHROOM SOUP, NFS
MUSHROOM SOUP, CREAM OF, PREP W/ MILK
Mushroomsoup, creamof, prepared with milk MADE FROM CONDENSED W/ 1/2 CAN OF WHOLE MILK
Mushroomsoup, creamof, prepared with milk MADE FROM CONDENSED W/ 1-112CANS OF WHOLE MILK
Mushroomsoup, creamof, prepared with milk MADE FROM CONDENSED W/ 1/2 CAN OF 1% MILK
Mushroomsoup, creamof, prepared with milk MADE FROM CONDENSED W/ 3/4 CANS OF 2% MILK
Mushroomsoup, creamof, prepared with milk W/ WHOLE MILK
Mushroomsoup, creamof, prepared with milk W/ 2% MILK
Mushroomsoup, creamof, prepared with milk W/ SKIM MlLK
MUSHROOM SOUP, CREAM OF, PREPARED W/ WATER
Mushroomsoup, creamof, prepared with water MADE FROM CONDENSED W/ 1/2 CAN OF WATER
Mushroomsoup, creamof, prepared with water MADE FROM CONDENSED W/ 1/3 CAN WATER
MUSHROOM SOUP, CANNED, UNDILUTED (INCL CREAM OF)
MUSHROOM SOUP, W/ MEAT BROTH, PREPARED W/ WATER
MUSHROOM SOUP, CREAM OF, MADE W/ WATER, LOW SODIUM
MUSHROOM SOUP, CREAM OF, NS AS TO W/ MILK OR WATER
MUSHROOM SOUP, CREAM OF, CAN, NS MI L WATER, RED SODIUM
MUSHROOM SOUP, CREAM OF, CAN, PREP W/ MILK, REDUCED SODIUM
Mushroomsoup, creamof, canned, prepared with milk, reduced sodiumW/ 1% MILK
MUSHROOM SOUP, CREAM OF, CAN, PREP W/ WATER, REDUCED SODILJM
Mushroomsoup, creamof, canned, prepared with water, reduced sodiumMADE FROM CONDENSED W/ 1/2 CAN OF WATER
MUSHROOM SOUP, CREAM OF, CAN, UNDILUTED, REDUCED SODIUM
ONION SOUP, FRENCH
PEA SOUP, NFS
Pea soup, prepared with milk W/ WHOLE MILK
Pea soup, prepared with milK W/ 1% MlLK
PEA SOUP, PREPARED W/ WATER
PEA SOUP, PREPARED W/ WATER, LOW SODIUM
VEGETABLE SOUP, CREAM OF, PREP W/ MILK
ZUCCHINI SOUP, CREAM OF, PREP W/ MILK
SEAWEED SOUP
Seaweed soup W/ KELP, W/ PORK, W/ CHICKEN BROTH, AND W/O FAT
- 73 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
756490 10-0 VEGETABLE SOUP, PREP W/ WATER OR READY-TO-SERVE
75649010-100127 Vegetable soup, prepared with water or ready-to-serve MADE FROM CONDENSED W/ 1/2 CAN OF WATER
75649010-100326 Vegetable soup, prepared with water or ready-to-serve MADE FROM CONDENSED W/ 3/4 CAN OF WATER
75649010-100724 Vegetable soup, prepared with water or ready-to-serve MADE FROM CONDENSED W/ 2 CANS OF WATER ADDED OR READY-TO-SERVE
WITH 112 CAN WATER ADDED
75649010-101 131 Vegetable soup, prepared with water or ready-to-serve MADE FROM CONDENSED W/ 1/4 CAN OF WATER
75649020-0 VEGETABLE SOUP, CANNED, UNDKUTED
- 74 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
75649030-0
75649050-0
75649100-0
756491 10-201882
7565 1010-0
7565 1020-0
7565 1020-100061
7565 1040-0
7565 1050-0
7565 1070-0
7565 1080-0
75651110-0.
7565 1 120-0
7565 1140-0
7565 1150-0
75652030-0
756540 10-0
75654010- 10062 1
75 656040-0
75650990-0
7565 1020- 100002
7565 1030-0
75651040-1001 17
7565 1050-100236
7565 1090-0
75652020-0
75656020-0
75656060-0
VEGETABLE SOUP, CANNED, LOW SODIUM
VEGETABLE SOUP, MADE FROM DRY MIX
VEG SOUP,CREAM OF,MADE FROM DRY,LOW SODIUM,WIWATER
Vegetable soup, homerecipe W/ CHICKEN BROTH
MLNESTRONE SOUP, CANNED, REDUCED SODIUM, RTS
VEGETABLE BEAN SOUP, PREPARED W/ WATER
VEGETABLE BEEF SOUP, PREPARED W/ WATER
Vegetable beef soup, prepared with water MADE FROM CONDENSED W/ 1-1/2 CANS OF WATER
Vegetablebeef soup, prepared with water MADE FROM CONDENSED W11/2 CAN OF WATER
VEGETABLE BEEF NOODLE SOUP, PREPARED W/ WATER
VEGETABLE NOODLE SOUP, PREPARED W/ WATER
Vegetable noodlesoup, prepared with water MADE FROM CONDENSED W/ 112 CAN OF WATER
Vegetable chicken or turkey soup, prepared with water or ready-to-serve MADE FROM CONDENSED W/ 1-1/4 CANS OF WATER
VEGETABLE RICE SOUP, PREPARED W/ WATER
VEG CHICKEN SOUP, LOW SODIITM, PREPARED W/ WATER
VEG CHJCKEN RICE SOUP, PREPARED W/ WATER / READY TO
VEG SOUP W/ CHICKEN BROTH, MEXICAN STYLE (SOPA RANCHERA)
VEGETABLE NOODLE SOUP, CAN, RED SODIUM, PREP W/ WATERRTS
VEGETABLE BEEF SOUP, CANNED, UNDILUTED
VEG BEEF SOUP, PREPARED W/ MILK
VEGETARIAN VEGETABLE SOUP, PREPARED W/ WATER
Vegetarian vegetable soup, prepared with water MADE FROM CONDENSED W/ 1/2 CAN OF WATER
VEGETABLE SOUP, CHUNKY STYLE
VEGETABLE SOUP W/ PASTA, CHUNKY STYLE
VEG BEEF SOUP, CHUNKY STYLE (INCL VEG W/ MEAT SOUPS
VEGETABLE CHICKEN SOUP, W/ WATER OR READY-TO-SERVE
VEG BEEF SOUP WIRICE, PREP W/ WATER, READY-TO-SERVE
VEG CHICKEN NOODLE SOUP,PREP W/WATER,READY-TO-SERVE
- 75 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
32105180-0
41501000-0
52215000-0
522 15200-0
522 15260-0
52215350-0
58 I001 10-0
522 15 100-0
52215300-0
58100100-0
581001 10-203775
58 100120-0
58 100130-0
58 IO0130- 100758
58100140-0
58 1 00 140- 10093 1
58100150-0
58 100150- 100496
58 100 180-0
58100200-0
58 1002 10-0
58100220-0
58100230-0
58100240-0
58 100300-0
58 1003 10-0
58100320-0
58 100320-203449
58 100320-204962
58 100330-0
58 100330- 100624
58100330-204615
58100340-0
TORTILLAS AND TACO SHELLS
HUEVOS RANCHEROS
MEXICAN DINNER W/ FRED BEANS, FROZEN
TORTILLA, NFS
TORTILLA, CORN
TORTQA, FLOUR (WHEAT)
TORTILLA, WHOLE WHEAT
TACO SHELL, CORN
TACO SHELL; =OUR
BURRITO W/ BEEF, NO BEANS
BURRITO W/ BEEF & BEANS (INCLUDE BURRIT0,NFS)
Burrito with beef and beans Wf EXTRA LEAN GROUND BEEF
BURRITO W/ BEEF, BEANS, & CHEESE
BURRITO W/ BEEF & CHEESE, NO BEANS
Burrito with beef and cheese, no beans W/ MONTEREY CHEESE (INCLUDE MONTEREY J ACK CHEESE)
BURRITO W/ BEEF, BEANS, CHEESE, & SOUR CREAM
Burrito with beef, beans, cheese, and sour creamREMOVED SOUR CREAM
BURRITO W/ BEEF & POTATO, NO BEANS
Burrito with beef and potato, no beans W/ CORN TORTILLAS
BURRITO W/ PORK & BEANS
BURRITO W/ CHICKEN, NO BEANS
BURRITO W/ CHlCKEN & BEANS
BURRITO W/ CHICKEN, BEANS, & CHEESE
BURRITO W/ CHICKEN & CHEESE
BURRITO W/ CHICKEN
B W T O W/ BEANS & RICE, MEATLESS
BURRITO W/ BEANS, MEATLESS
BURRITO W/ BEANS & CHEESE, MEATLESS
Bumto with beans and cheese, meatless W/ MONTEREY CHEESE
Burrito with beans and cheese, meatless W/ MOZZARELLA, NFS
BURRITO, 7 LAYER, MEATLESS
Burrito with rice, beans, cheese, sour cream, lettuce, tomato, and guacamole, meatless REMOVED SOUR CREAM
Burrito with rice, beans, cheese, sour cream, lettuce, tomato and guacamole, meatless REMOVED LETTUCE
BURRITO WI EGGS, SAUSAGE, CHEESE AND VEGETABLES
58100350-0
58100360-0
BURRITO WI EGGS & CHEESE,NO BEANS (INCL BREAKFAST B
CHILAQUILES,TORTTLLA CASSEROLE W/ SALSA,CHEESE, EGG
CHILAQUILES, TORTILLA CASSEROLE, NO EGG
P
06
09
8
58100370-0
76 - E N V I R ON
Appendix: GSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58100400-0
58 100400-204287
58 1005 10-0
58 100520-0
58100530-0
58 100530- 100937
58 100560-0
58100600-0
58 100610-0
58 100620-201 975
58100630-0
58100630-100679
58 100630- 101054
5 8 1007 10-0
58100720-0
58 100800-0
58100900-101090
58100900-0
58 10 1240-0
5 8 101300-0
58 10 1300-204995
58101310-0
581013 10-202996
58 101 320-0
58101320-100201
58 101320-203 178
58 101350-0
58101350-100855
58 101350-204292
58 101400-0
58 10 1400- 100352
58 101400-203571
0 58101400-203872
e 58101400-205031
r-' 58101450-0
Ob 58101510-0
8
CD
ENCHILADA W/ BEEF, NO BEANS
Enchilada with beef, no beans W/ REGULAR GROUND BEEF
ENCHILADA W/ BEEF & BEANS (INCLUDE ENCHILADA, NFS)
ENCHILADA W/ BEEF, BEANS, & CHEESE
ENCHLADA W/ BEEF & CHEESE, NO BEANS
Enchilada with beef and cheese, no beans W/ LOWFAT CHEDDAR CHEESE
ENCHnADA W/ HAM & CHEESE, W/O BEANS
ENCHILADA W/ CHICKEN, TOMATO-BASE SAUCE
ENCHILADA W/ CHICKEN & BEANS, TOMATO-BASE SAUCE
Enchilada with chicken, beans, and cheese, tomato- based sauce W/ MONTEREY CHEESE (INCLUDE MONTElZEY JACK CHEESE)
ENCHILADA W/ CHICKEN & CHEESE, NO BEANS,TOMATO SCE
Enchilada with chicken and cheese, no beans, tomato- based sauce W/ LOWFAT MONTEREY CHEESE (INCLUDE KRAFf LIGHT NATURALS
MONTEREY J ACK CHEESE)
Enchilada with chicken and cheese, no beans, tomato- based sauce W/ MONTEREY CHEESE
ENCHILADA W/ BEANS, MEATLESS
ENCHLLADA W/ BEANS & CHEESE, MEATLESS
ENCHILADA W/ CHEESE, MEATLESS, NO BEANS
ENCHILADA W/ SEAFOOD, TOMATO SAUCE
Enchilada with seafood, tomato-based sauce W/ COD
FLAUTA W/ CHICKEN
TACO/TOSTADA W/ BEEF, CHEESE, LETTUCE
Taco or tostada with beef, cheese and lettuce REMOVED LETTUCE
TACO OR TOSTADA W/ BEEF, LE'ITUCE, TOMATO & SALSA
Taco or tostada with beef, lettuce, tomato and salsa W/ REGULAR GROUND BEEF
TACO / TOSTADA W/ BEEF,CHEESE,LETTUCE, TOMAT0,SALSA
Taco or tostada with beef, cheese, lettuce, tomato and salsa REMOVED TOMATOES
Taco or tostada with beef, cheese, lettuce, tomato and salsa REMOVED LETTUCE
TACO W/BEEF,CHEESE,LETTUCE,TOMATO,SOUR CREAM
Soft taco with beef, cheese, lettuce, tomato and sour creamREMOVED TOMATOES
Soft taco with beef, cheese, lettuce, tomato and sour creamREMOVED LETTUCE AND TOMATO
SOR TACO W/ BEEF,CHEESE,& LE'I"rUCE(1NCL TACO BELL)
Soft taco with beef, cheese, and lettuce W/ CORN TORTILLA AND W/ PARMESAN CHEESE
Soft taco with beef, cheese, and lettuce W/ REGULAR GROUND BEEF
Soft taco with beef, cheese, and lettuce REMOVED LETTZTCE
Soft taco with beef, cheese, and lettuce W/ CORN TORTILLA
SOFT TACO W/ CHICKEN, CHEESE & LETTUCE
TACO / TOSTADA W/ CHICKEN/TURKEY,LETCE,TOM,SALS A
- 77 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
58 10 1520-0
58 10 1540-0
58 10 1 7 10-0
58 10 1720-0
58 10 1730-0
58 101730-100577
58101 730-100697
58101730-203249
58101930-0
58 101940-0
58104260-0
581043 10-0
5 8 104450-0
58 104490-0
58 104500-0
58 1045 10-0
58 104520-0
58 104530-0
58104550-0
58104600-0
58 1047 10-0
58104710-10011
58 104710-100762
58104710-200040
5 8 1047 10-203675
58104730-0
58 104730- 101 006
58 104730-201976
58 104730-202345
58 104730-203523
58 1048 10-0
58 1048 10- 100 190
5 8 1048 10- 100732
6 58105000-0
58105050-0
58306010-0
a 58306020-0
0
TACO / TOSTADA W/ CHICKEN,CHEESE,LETCE,TOM,SALSA
TACO OR TOSTADA W/ FISH
TACO / TOSTADA W/ BEANS,MEATLESS,LETTUCE,TOM,SALSA
TACO / TOSTADA W/ BEANS,CHEESE,LETTUCE,TOM,SALSA
TACO OR TOSTADA W/ BEANS,CHEESE,MEAT,LETT,TOM,SALSA
Taco or tostadawith beans, cheese, meat, lettuce, tomato and salsa W/ ALL PORK
Taco or tostadawith beans, cheese, meat, lettuce, tomato and salsa W/ ALL CHICKEN
Taco or tostadawith beans, cheese, meat, lettuce, tomato and salsa W/ ALL BEEF
TACO SALAD W/ BEEF & CHEESE, FRIED FLOUR TORTILLA
TACO SALAD, MEATLESS,W/CHEESE, FRLED FLOUR TORTILLA
CHALUPAS W/ BEANS,CHEESE,LETCE AND TOMATO
CHALUPAS W/ BEANS, CHICKEN & CHEESE
CHIMICHANGA W/ BEEF AND TOMATO
CHIMICHANGA, NFS
CHIMICHANGA W/ BEEF, BEANS, LETTUCE AND TOMATO
CHIMICHANGA W/ BEEF, CHEESE, LETTUCE AND TOMATO
CHIMICHANGA W/ BEANS& CHEESE, NO MEAT,LETTUCE&TOM
CHIMICHANGA W/ CHICKEN & CHEESE
CHIMICHANGA W/ CHICKEN,SOUR CREAM,LETT,TOM,NO CHEES
CHIMICHANGA W/ BEEF AND RICE
QUESADILLA W/ CHEESE, MEATLESS
Quesadilla with cheese, meatless W/ CORN TORTILLA AND W/ MONTERRE' CHEESE (INCLUDE MONTERE'
Quesadilla with cheese, meatless W/ MOZZARELLA CHEESE
Quesadilla with cheese, meatless W/ MONTEREY CHEESE (INCLUDE MONTEREY JACK CHEESE)
CK CHEESE)
Quesadilla with cheese, meatless W/ CORN TORTILLA AND W/ PUERTO RICAN WHITE CHEESE (QUESO DEL PAIS, BLANCO)
QUESADILLA W/ MEAT & CHEESE
Quesadilla with meat and cheese W/ GROUND CHICKEN AND MONTEREY JACK CHEESE
Quesadilla with meat and cheese W/ MONTEREY CHEESE (INCLUDE MONTEREY JACK CHEESE)
Quesadilla with meat and cheese W/ GROUND CHICKEN
Quesadilla with meat and cheese W/ PORK
TAQUITOES
Taquitoes W/ CHICKEN
Taquitoes W/ TURKEY
FAJITA W/ CHICKEN AND VEGETABLES (WCL GUACAMOLE)
FAJITA W/ BEEF & VEGETABLES
BEEF ENCHILADA DINNER, NFS (FROZEN MEAL)
BEEF ENCHILADA, GRAVY, RICE, REFRIED BEANS (FROZEN)
- 78 - E N V I R ON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
58306050-0
58306070-0 CHEESE ENCHILADA (FROZEN MEAL)
5 8306 100-0
58306200-0
58306500-0
CHEESE ENCHLLADA W/ BEANS & RICE (FROZEN MEAL)
CHICKEN ENCHILADA ( DIET FROZEN MEAL)
CHICKEN FAJITAS (DJET FROZEN MEAL)
CHICKEN BURRITOS (DIET FROZEN MEAL)
- 79 - E N V I R O N
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
2 1540100-0
4 1810400-0
41 8 10610-0
4181 1800-0
418 11900-0
41 8 12450-0
4 1812450-203598
4 18 12900-0
41811910-0
58 1323 10-204221
VEGETARIAN PATTIES/CRUMBLES
GROUND BEEF W/ TEXTURED VEGETABLE PROTEIN, COOKED
BREAKFAST LINK,PATTY,/SLICE, MEATLESS
CHICKEN, MEATLESS, BREADED, FRED (INCL LOMA LINDA)
MEATBALL, MEATLESS
SOYBURGER, MEATLESS, NO BUN
VEGGIE BURGEIUPATTY, MEATLESS, NO BUN
Vegetarian chili (made with meat substitute) W/ CHICKPEAS (INCLUDE GARBANZOS)
VEGETARIAN MEAT LOAF OR PATTIES
Spaghetti with tomato sauce and meatballs or spaghetti with meat sauce or spaghetti with meat sauce and meatballs W/ SOYBURGER
VEGETARIAN CHILI (MADE w/ MEAT SUBSTITUTE)
- 80- E N V I R ON
Appendix: CSFII 1994-96, 1998 Food Codes Used in Estimates of Barley Betafiber and Barley Beta-Glucan Intake
Food Code-
Mod Code Food Name
11410000-0
11411010-0
1 14 1 1200-0
I141 1300-0
11420000-0
11422000-0
11424000-0
11423000-0
11425000-0
11427000-0
11430000-0
11432000-0
11433000-0
11433500-0
27446200- 100899
7 1603010- 101 102
831 15000-100626
83 1 15000-203597
YOGURT, REDUCED FAT
YOGURT, NS AS TO TYPE OF MILKlFLAVOR
YOGURT, PLAIN, NS AS TO TYPE OF MILK
YOGURT, PLAIN, LOWFAT MILK
YOGURT, PLAIN, NONFAT MILK
YOGURT, VANILLA, LEMON, COFFEE, NS AS TO MILK TYPE
YOGURT, VANILLA, LEMON, COFFEE, LOWFAT MILK
YOGURT, VANILLA, LEMON, COFFEE, NONFAT MLLK
YOGURT, VANILLA, LEMON, COFFEE, NONFAT MILK, LOW CAL SWEET
YOGURT, CHOCOLATE, NS AS TO TYPE OF MILK
YOGURT, CHOCOLATE, NONFAT MILK
YOGURT, FRUIT VARIETY, NS AS TO MILK TYPE
YOGURT, FRUIT VARIETY, LOWFAT MILK
YOGURT, FRUIT VARIETY, NONFAT MILK
YOGURT, FRUITED, NONFAT MILK, LOW CAL SWEETENER
Chicken or turkey salad W/ NONFAT YOGURT
Potato salad W/ YOGURT
Yogurt dressing W/ NONFAT YOGURT
Yogurt dressing W/ LOWFAT YOGURT
c3
8
P
8
c4
- 81 - E N V I R O N
Table 1: Proposed Uses of Barley Betafiber
I
I
Maximum
Barley Beta-Glucan
' Food Category
Bars: all bars, including breakfast bars, granola bars, energy bars,
and diet/meal replacement bars
Beverages: fruit beverages, including fruit juices, fruit drinks,
fruit-milk drinks, nectars, ades, cider, smoothies; vegetable juices;
meal replacements/supplements; and coffee drinks, including both
Ready-To-Drink beverages and beverage mixes (excluding
powdered coffee)
Breads, whole grain and specialty: whole grain-containing yeast
breads and rolls, and specialty breads such as breads reduced in
calories and/or containing added fiber or added calcium
Concentration
(g per 100 g food) Serving Size a
40 g 7.5
240 ml (prepared) 1.2 to 15.0'
50 or 55 g 6.0 or 5.5
15,30 or 55 g 1 20.0, 10.0 or 5.5
I
Breakfast cereals: all types of Ready-To-Eat (RTE) cereals
cooked breakfast cereals
Cookies, lite: fat freeheduced fatlsugarkalorie cookies
Crackers, reduced fat: fat freeheduced fat non-sweet crackers
Instant rice
Macaroni products
Muffins, reduced fat
Salad dressings, lite: reduced favcalorie dressings, including
salad dressings, mayonnaise, and mayonnaise-type dressings
Snack chips, reduced fat: fat freeheduced fat snacks, including
chips and extruded snacks
Soups: Ready-To-Serve and condensed soups (excluding broths)
Tortillas and taco shells: soft tortillas and hard taco shells
Vegetarian patties/crumbles
Yogurt, reduced fat: reduced fat yogurt (excluding frozen
Yogurt)
1 cup cooked cereal 7.5
30 g 10
15 or 30 g 20.0 or 10.0
140 g prepared 6.7
140 g prepared 5.5
55 g 5.5
15 or 30 g 20.0 or 10.0
10
~~
30 g
245 g 1.2 e
30 or 55 g
55 or 85 g
10.0 or 5.5
5.5 or 3.4
225 g 1.3
- 6 -
001894
E N V I R O N
Table 2. Estimated 2-Day Average Intake of Barley Beta-Glucan and Barley Betafiber
by Consumers of Proposed Uses
Children 2 to 5 years old
Population group and
Food category
Bars
Beverages
Breads, whole grain and specialty
Breakfast cereals
Cookies, lite
Crackers, reduced fat
Instant rice
Macaroni products
Muffins, reduced fat
Salad dressings, lite
Snack chips, reduced fat
soups
Tortillas and taco shells
Vegetarian patties/crumbles
Yogurt, reduced fat
~ ~~ ~
All categories combined
Data source U S Department of Agnculture,
2-Day Average Intake per User
g Per day
Users Barley Beta-Glucan Barley Betafiber
g Per day
g per kgbw per day
% of 90th 90th 90th 90th
Number Population Mean Percentile Mean Percentile Mean Percentile Mean Percentile
302 5 1.5 2.8 0.10 0.17 2.2 3.9 0.14 0.24
4702 86 3.9 7.5 0.24 0.46 5.6 10.7 0.34 0.66
1398 26 1.8 3.4 0.10 0.20 2.5 4.8 0.15 0.28
43 14 80 2.6 4.9 0.16 0.29 3.8 7.0 0.23 0.42
71 1 1.6 3.2 0.10 0.20 2.3 4.6 0.15 0.29
85 2 1.4 2.7 0.09 0.17 2.0 3.9 0.12 0.24
147 3 1.1 1.8 0.07 0.13 1.6 2.5 0.10 0.19
26 14 48 1.3 2.9 0.08 0.17 1.9 4.1 0.11 0.24
9 <0.5 1.7 3.7 0.11 0.22 2.4 5.3 0.16 0.3 1
290 5 0.9 1.8 0.06 0.12 1.4 2.5 0.08 0.17
124 2 1.1 2.0 0.07 0.12 1.6 2.9 0.10 0.18
917 16 1.6 3.0 0.09 0.19 2.2 4.3 0.13 0.27
933 17 1.4 2.5 0.08 0.14 1.9 3.6 0.11 0.20
25 1 1.4 2.1 0.08 0.12 2.0 3.0 0.12 0.17
511 9 1.1 1.9 0.07 0.12 1.6 2.7 0.10 0.17
5397 99 7.5 12.8 0.45 0.79 10.7 18.2 0.64 1.12
g per kgbw per day
~
1994-96, 1998 Continuing Survey of Food Intakes by Individuals (CSFII).
Notes: Estimates represent 2-Day averageintakes per user generated using USDA sampling weights. Breastfeeding children and individuals who provided only one 24-hour dietary recall
wereexcluded fromtheanalysis. Results based on a small samplesize may not bestatistically reliable.
69
0
P
WJ
(0
cn
E N V I R O N - 7 -
Table 3. Estimated 2-Day Average Intake of Barley Beta-Glucan and Barley Betafiber
by Consumers of Proposed Uses
Children 6 to 12 years old
r
2-Day Average Intake per User
g Per day
Users Barley Beta-Glucan Barley Betafiber
g Per day
g per kgbw per day g per kgbw per day
Population group and % of 90th 90th 90th 90th
Bars 127 7 1.8 3.2 0.06 0.11 2.6 4.6 0.09 0.16
Beverages 1621 76 3.9 7.5 0.13 0.25 5.6 10.7 0.18 0.36
Breads, whole grain and specialty 492 23 2.0 3.8 0.07 0.13 2.9 5.5 0.09 0.19
Breakfast cereals 15 16 72 3.5 6.2 0.11 0.21 5.0 8.9 0.16 0.30
Cookies, lite 35 2 2.5 4.9 0.07 0.16 3.6 7.0 0.11 0.23
Crackers, reduced fat 22 1 1.9 3.1 0.07 0.14 2.7 4.4 0.10 0.20
Food category Number Population Mean Percentile Mean Percentile Mean Percentile Mean Percentile
Instant rice
Macaroni Droducts
49 2 1.5 2.3 0.04 0.07 I 2.1 3.2 I 0.06 0.10
807 38 1.8 3.6 0.06 0.12 I 2.6 5.1 I 0.08 0.17
~~ ~
-Muffins, reduced fat 1 <0.5 3.1 3.1 0.14 0.14 4.4 4.4 0.20 0.20
Salad dressings. lite 142 7 1.6 3.2 0.04 0.09 2.2 4.6 0.06 0.13
" I I I 1 I I I I I
Snack chips, reduced fat I 34 I 2 I 1.6 I 2.7 I 0.05 I 0.09 I 2.3 I 3.9 I 0.07 I 0.13
soups
Tortillas and taco shells
264 12 2.1 4.4 0.07 0.13 3.0 6.2 0.10 0.18
408 18 2.1 4.6 0.06 0.13 3.0 6.6 0.09 0.19
Vegetarian patties/crumbles
Yogurt, reduced fat
All categories combined
Notes: Estimates represent 2-Day average intakes per user generated using USDA sampling weights. Individuals who provided only one 24-hour dietary recall were excluded from the
analysis. Results based on a small sample size may not bestatistically reliable.
17 1 0.9 1.6 0.03 0.07 1.3 2.2 0.04 0.10
117 6 1.1 1.6 0.04 0.06 1.6 2.3 0.06 0.09
204 1 97 7.9 13.7 0.25 0.47 11.3 19.6 0.36 0.68
69
8
P
cL9
(0
b,
- 8- E N V I R O N
Table 4. Estimated 2-Day Average Intake of Barley Beta-Glucan and Barley Betafiber
by Consumers of Proposed Uses
Teenagers - Males 13 to 19 years old
8
0
P
06
cp
4
- 9- E N V I R O N
Table 5. Estimated 2-Day Average Intake of Barley Beta-Glucan and Barley Betafiber
by Consumers of Proposed Uses
I Users
I
2-Day Average Intake per User
Barley Beta-Glucan I Barley Betafiber
Adults - Males 20 years and older
Population group and I ~ I %of
g Per day
g per kgbw per day
g Per day
g per kgbw per day
I 90th I 90th I 90th I 90th
Food category
Bars
Beverages
Breads, wholegrain and specialty
Breakfast cereals
Cookies, lite
Crackers, reduced fat
Instant rice
Macaroni products
Muffins, reduced fat
Salad dressings, lite
Snack chips, reduced fat
soups
Tortillas and taco shells
Vegetarian patties/crumbles
Yogurt, reduced fat
All categories combined
Data source: U.S. Department of Agriculture,
Number Population Mean Percentile Mean Percentile Mean Percentile Mean Percentile
123 3 2.6 4.9 0.03 0.06 3.7 7.0 0.04 0.08
' 2339 50 4.4 9.0 0.06 0.12 6.3 12.9 0.08 0.16
1638 35 2.9 5.2 0.04 0.07 4.1 7.5 0.05 0.10
1948 39 3.7 6.7 0.05 0.09 5.3 9.5 0.07 0.12
91 2 2.8 4.8 0.03 0.06 4.0 6.9 0.05 0.09
83 2 2.5 4.0 0.03 0.05 3.5 5.7 0.04 0.07
122 2 2.2 3.5 0.03 0.05 3.2 5.0 0.04 0.07
1364 31 2.6 5.2 0.03 0.06 3.7 7.5 0.05 0.09
17 <0.5 2.6 4.9 0.03 0.06 3.8 7.0 0.04 0.08
5 76 12 2.5 5.8 0.03 0.07 3.6 8.3 0.04 0.10
74 2 1.7 2.7 0.02 0.04 2.5 3.9 0.03 0.05
899 19 2.9 5.6 0.04 0.08 4.1 8.0 0.05 0.11
65 8 15 3.3 6.7 0.04 0.09 4.7 9.6 0.06 0.12
16 <0.5 2.2 3.6 0.03 0.04 3.1 5.1 0.04 0.06
177 4 1.7 3.3 0.02 0.04 2.5 4.7 0.03 0.06
4238 89 8.0 15.8 0.10 0.20 11.4 22.5 0.14 0.29
1994-96, 1998 Continuing Survey of Food Intakes by Individuals (CSFII).
- 10- E N V I R O N
Table 6. Estimated 2-Day Average Intake of Barley Beta-Glucan and Barley Betafiber
-Vegetarian patties/crumbles
Yogurt, reduced fat
All categories combined
Data source: U.S. Department of Agriculture,
Population group and
Food category
Cookies, lite
Crackers, reduced fat
Instant rice
Macaroni Droducts
Muffins, reduced fat
Salad dressings, lite
Snack chips, reduced fat
soups
Tortillas and taco shells
I
by Consumers of Proposed Uses
194-96, 1998 Continuing Survey of Food Intakes by Individuals (CSFII).
-
Notes: Estimates represent 2-Day average intakes per user generated using USDA sampling weights. Pregnant andor lactating females, and individuals who provided only one 24-hour
dietary recall wereexcluded fromthe analysis. Results based on a small sample size may not bestatistically reliable.
- 11 - E N V I R O N
Table 7. Estimated 2-Day Average Intake of Barley Beta-Glucan and Barley Betafiber
by Consumers of Proposed Uses
Adults - Females 20 years and older
e
0
P
cp
8
0
- 12- E N V I R O N
Table 8. Estimated 2-Day Average Intake of Barley Beta-Glucan and Barley Betafiber
by Consumers of Proposed Uses
Pregnant and/or Lactating Females
I 2-Day Average Intake per User
Users Barley Beta-Glucan Barley Betafiber
I g per kgbw per day g Per day I g per kgbw per day
g Per day
% of 1 90th [ I 90th I 90th
3ata source: U.S. Department of Agriculture, 1994-96, I998 Continuing Survey of Food Intakes by Individuals (CSFII).
Votes: Estimates represent 2-Day averageintakes per user generated using USDA sampling weights. Females who provided only one 24-hour dietary recall wereexcluded fromthe analysis.
Results based on a small samplesizemay not be statistically reliable.
e
8
P
(0
0
c1
- 13- E N V I R O N
by Consumers of Proposed Uses
Breastfeeding children and individuals who provided only one 24-hour dietary recall
- 14- E N V I R O N
I I
Number of
occasions
Table 10. Estimated Intake of Barley Beta-Glucan and Barley Betafiber from Proposed Uses in
All Categories Combined
per Eating Occasion
Intake per User
Barley Beta-Glucan Barley Betafiber
g per occasion g per kgbw per occasion g per occasion g per kgbw per occasion
90th 90th 90th 90th
Mean Percentile Mean Percentile Mean Percentile Mean Percentile
Population group and
Eating occasion
Children 2 to 5 vears old
Breakfast 8177 3.7 6.2 0.22 0.39 5.3
Lunchhunch 5418 3.1 5.8 0.18 0.33 4.4
Dinner 3607 2.9 5.7 0.17 0.33 4.1
8.9 0.32 0.56
8.2 0.26 0.48
8.2 0.25 0.47
- 15-
0
0
0
E N V I R O N
Dinner
Supper 650 4.1 7.5 0.13 0.24 5.9 10.7 0.19 0.35
Snack 1521 3.5 6.0 0.11 0.19 5.0 8.6 0.16 0.27
Unique eating occasion 8107 4.1 7.4 0.13 0.24 5.8 10.6 0.19 0.35
Breakfast 588 6.6 12.0 0.10 0.19 9.5 17.1 0.15 0.27
Lunchhunch 359 5.6 9.7 0.09 0.17 8.0 13.9 0.12 0.24
Dinner 279 6.3 13.0 0.10 0.19 9.0 18.5 0.14 0.27
Supper 147 6.1 10.9 0.09 0.17 8.7 15.6 0.12 0.25
Snack 352 5.7 11.7 0.09 0.16 8.2 16.7 0.13 0.23
Unique eating occasion 1762 6.2 11.9 0.10 0.18 8.8 17.0 0.14 0.26
Teenagers - Males 13 to 19 years old
Adults - Males 20 years and older
Breakfast I 44731 5.31 9.31 0.07) 0.12) 7.6) 13.4) 0.091 0.17
Table 10. Estimated Intake of Barley Beta-Glucan and Barley Betafiber from Proposed Uses in
All Categories Combined
per Eating Occasion
I Intake Der User
Number of
occasions
2944
Population group and
Eating occasion
~~
Barley Beta-Glucan Barley Betafiber
g per occasion g per kgbw per occasion g per occasion g per kgbw per occasion
90th 90th 90th 90th
Mean Percentile Mean Percentile Mean Percentile Mean Percentile
5.1 9.5 0.06 0.12 7.3 13.6 0.09 0.17 Lunch/brunch ~~
Dinner
Supper
Snack
Unique eating occasion
2133 5.5 10.3 0.07 0.13 7.8 14.7 0.10 0.19
1419 5.2 9.2 0.06 0.12 7.4 13.2 0.09 0.17
1738 4.3 7.5 0.05 0.09 6.2 10.7 0.08 0.13
13027 5.2 9.4 0.06 0.12 7.4 13.4 0.09 0.17
I Pregnant and/or lactating femalc
Breakfast I 13 11 5.61 10.21 0.091 0.161 14.61 0.131 0.231
I Dinner I 641 4.71 9.01 0.071 0.151 I
16 - E N V I R O N
~- ~ ~~ ____ ~- ~~
Table 10. Estimated Intake of Barley Beta-Glucan and Barley Betafiber from Proposed Uses in
All Categories Combined
per Eating Occasion
Number of Population group and
Eating occasion
Supper
g per occasion I g per kgbw per occasion I g per occasion I g per kgbw per occasion
I 90th I I 90th I I 90th I I 90th
Snack
occasions
37
75
Unique eating occasion
Mean Percentile Mean Percentile Mean Percentile Mean Percentile
5.2 9.4 0.08 0.16 7.4 13.5 0.12 0.2:
3.9 6.0 0.06 0.08 5.6 8.6 0.09 0.1:
~
Intake per User
Barlev Beta-Glucan I Barlev Betafiber
I I i I I I I I
4171 4.81 8.71 0.081 0.131 6.81 12.41 0.111 0.15
?opulation 2 years and older
lata source: US. Department of Agriculture, 1994-96, 1998 Continuing Survey of Food Intakes by Individuals (CSFII).
Jotes: Estimates represent intakes per user per eating occasion generated using USDA sampling weights. Estimates of intake at "breakfast", "IuncNbrunch", "dinner" and "supper" are
lasedon all foods consumed at the respectivemeal (as identified by survey respondent) on each survey day. Estimates of intake per "snack" are based on each reported snacking occasion
s specified by timeof day and survey day. Estimates of intake per "unique eating occasion" arebased on each reported intake of food as specified by timeof day and survey day.
heastfeeding children and individuals who provided only one 24-hour dietary recall wereexcluded fromtheanalysis. Results based on a small samplesize may not bestatistically
eliable.
- 17- E N V I R O N
Reference List for Industry Submission, GRN 000207


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21 CFR 101.12 Reference amounts customarily consumed per eating occasion

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21 CFR 172.892 Food starch-modified

21l CFR 182.60 Synthetic flavoring substances and adjuvants.

21 CFR 184.1027 Mixed carbohydrase and protease enzyme products.

21 CFR 184.1148 Bacterially derived carbohydrase enzyme preparations.

21 CFR 184.1443a Malt.

21 CFR 184.1445 Malt syrup (malt extract).

21 CFR 184.1763 Sodium hydroxide.

27 CFR 21.141 List of products and processes using especially denatured alcohol and rum, and formulas
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Association of Official Analytical Chemists International (AOAC). Official Method 975.55: Staphylococcus
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Association of Official Analytical Chemists International (AOAC). Official Method 976.26: Cholesterol in
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Association of Official Analytical Chemists International (AOAC). Official Method 977.20: Separation of
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Association of Official Analytical Chemists International (AOAC). Official Method 991.43: Total, Soluble, and
Insoluble Dietary Fiber in Foods. Enzymatic-gravimetric method, MES-TRIS buffer. (Final Action 1994)

Association of Official Analytical Chemists International (AOAC). Official Method 995.16: -D-Glucan in
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Association of Official Analytical Chemists International (AOAC). Official Method 996.06: Fat (Total,
Saturated, and Unsaturated) in Foods. Hydrolytic extraction gas chromatographic method. (Revised 2001)

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Beer, M.U.; Wood, P.J.; Weisz, J. 1997. Molecular weight distribution and (1->3)(1->4)--D- glucan content of
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men and women. J Am Coll Nutr. 16:46-51

Behall K.M., Scholfieid D.J., van der Sluijs A.M.C., Hallfrisch J., 1998. Breath hydrogen and methane
expiration in men and women after oat extraction consumption. J Nutr 128:79-84.

Behall, K.MI.; Scholfield, D.J.; Hallfrisch, J.G. 2002. Effect of two levels of soluble fiber from barley on
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Bell, S.; Goldman, V.M.; Bistrian, B.R.; Arnold, A.H.; Ostroff, G.; Forse, R.A. 1999. Effect of -glucan from
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Berggren, A.M.; Bjorck, I.M.E.; Margareta, E.;Nyman, G.L. 1993. Short-chain fatty acid content and pH in
caecum of rats given various sources of carbohydrates. J Sci Food Argic 63:397-406.

Bhatty, R.S. 1987. Relationship between acid extract viscosity and total soluble and insoluble -glucan contents
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